YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Clam Chowder with Fresh Herbs
A velvety, comforting chowder that brings the sweetness of cauliflower and the briny brightness of clams together in a creamy broth, accented with fresh herbs. Perfect for a light yet satisfying meal any time of day, this chowder delivers a delightful balance of flavors and textures.
INGREDIENTS
6 ounces canned clams (drained)
1 cup chopped cauliflower
1/4 cup diced onion
1/4 cup diced celery
2 cloves minced garlic
1/2 cup low fat milk
1 teaspoon olive oil
1 tablespoon fresh parsley/dill
PREPARATION
Heat the olive oil in a medium saucepan over medium heat.
Add the diced onion and celery, and sauté until they begin to soften, about 3-4 minutes.
Stir in the minced garlic and chopped cauliflower, cooking for another 2 minutes until fragrant.
Pour in the low fat milk and add about 1/2 cup water to create a light broth. Bring the mixture to a gentle simmer.
Add the drained clams to the pot and let the chowder simmer for 5-7 minutes, allowing all the flavors to meld.
Season with salt and pepper to taste, and stir in the fresh herbs right before serving.
Serve warm in a bowl and enjoy your comforting, creamy chowder.