YOUR SOLIN GENERATED RECIPE
Healthy Creamy Clam and Potato Chowder with Fresh Herbs
Enjoy a comforting bowl of creamy clam and potato chowder brimming with tender clams, succulent potatoes, and a medley of aromatic fresh herbs. This dish delivers a well-balanced mix of protein and flavor with a light creaminess from low-fat milk and a gentle hint of garlic and onion, perfect for a nourishing meal any time of day.
INGREDIENTS
6 ounces Fresh Clams
1 medium Potato
1/2 medium Onion
2 cloves Garlic
1/2 cup Low-Fat Milk
1 teaspoon Olive Oil
1 cup Vegetable Stock
2 tablespoons Fresh Parsley (chopped)
1 teaspoon Fresh Thyme (chopped)
1 Bay Leaf
PREPARATION
Clean the clams thoroughly, scrubbing the shells to remove any debris. Discard any open clams that do not close when tapped.
Dice the potato into 1/2-inch cubes and finely chop the onion, garlic, parsley, and thyme.
In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.
Add the diced potato to the pot and stir for another 2 minutes, allowing the flavors to meld.
Pour in the vegetable stock and bring the mixture to a simmer. Add the bay leaf and thyme, and let it cook until the potatoes are tender, about 10-12 minutes.
Add the cleaned clams to the pot and pour in the low-fat milk. Stir gently and cover the pot. Allow the chowder to simmer until the clams open, about 5-7 minutes. Discard any clams that do not open.
Stir in the chopped parsley, season with salt and pepper to taste, and adjust the heat if necessary.
Serve hot, enjoying this healthy, creamy chowder that's perfect for breakfast, lunch, or dinner.