NUTRITION

SERVINGS

INGREDIENTS

2 cans (6 oz each) Canned Chopped Clams

2 cups Cauliflower Florets

1 cup Low-Fat Milk

1 small Onion

2 Celery Stalks

2 Garlic Cloves

1 tsp Olive Oil

1 tbsp All-Purpose Flour

1 cup Low-Sodium Chicken Broth

Mixed Spices (thyme, bay leaf, salt, pepper) to taste

PREPARATION

• 1

  Drain the clams from the cans, reserving the juice for added flavor if desired.

• 2

  In a large pot, heat the olive oil over medium heat. Add the diced onion and chopped celery, and sauté until they soften, about 3-4 minutes.

• 3

  Add minced garlic and stir for an additional minute until fragrant.

• 4

  Sprinkle the flour over the vegetables and stir well to form a light roux, cooking for about 1-2 minutes.

• 5

  Slowly whisk in the low-sodium chicken broth and the low-fat milk, ensuring the mixture is smooth.

• 6

  Add the cauliflower florets and bring the mixture to a gentle simmer. Let cook until the cauliflower is tender, roughly 8-10 minutes.

• 7

  Stir in the reserved clam juice (if using) and the drained clams, then add thyme, a bay leaf, salt, and pepper to taste.

• 8

  Simmer for another 3-5 minutes, allowing the flavors to meld and the chowder to thicken slightly.

• 9

  Remove the bay leaf, adjust seasoning if needed, and serve warm.