Healthy Creamy Clam and Potato Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Clam and Potato Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Potato Chowder

Savor a comforting bowl of creamy clam and potato chowder that blends tender clams with hearty potatoes and aromatic veggies into a light, satisfying dish. This chowder has a delicate creaminess and a vibrant medley of flavors enhanced by a hint of garlic, thyme, and olive oil, perfect for a nourishing meal any time of day.

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NUTRITION

475kcal
Protein
41.5g
Fat
8.9g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams

1 medium Potato

1 stalk Celery

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1 tbsp All-Purpose Flour

1/2 cup Low-Fat Milk (2%)

1/4 cup Nonfat Greek Yogurt

Herbs and Spices to taste

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PREPARATION

  • 1

    Clean and steam the clams until just cooked, then remove from shells if desired or serve them in shell.

  • 2

    Dice the potato into small cubes, slice the onion, chop the celery, and mince the garlic.

  • 3

    Heat olive oil in a large pot over medium heat. Sauté the onions, celery, and garlic for about 3-4 minutes until fragrant.

  • 4

    Sprinkle the flour over the vegetables and stir to form a light roux. Cook for an additional minute.

  • 5

    Add the diced potatoes and 1-2 cups of water or low-sodium clam broth if available. Bring to a simmer, allowing the potatoes to soften (approximately 10 minutes).

  • 6

    Pour in the low-fat milk and add herbs and spices (thyme, bay leaf, salt, and pepper) to taste. Stir well and let the chowder heat through.

  • 7

    Reduce the heat to low and blend in the nonfat Greek yogurt for creaminess. Stir gently, ensuring the chowder remains smooth.

  • 8

    Fold in the clams and heat gently for another 2 minutes, being careful not to overcook the clams.

  • 9

    Taste and adjust seasonings as needed before serving the chowder hot.

Healthy Creamy Clam and Potato Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Clam and Potato Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Potato Chowder

Savor a comforting bowl of creamy clam and potato chowder that blends tender clams with hearty potatoes and aromatic veggies into a light, satisfying dish. This chowder has a delicate creaminess and a vibrant medley of flavors enhanced by a hint of garlic, thyme, and olive oil, perfect for a nourishing meal any time of day.

NUTRITION

475kcal
Protein
41.5g
Fat
8.9g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams

1 medium Potato

1 stalk Celery

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1 tbsp All-Purpose Flour

1/2 cup Low-Fat Milk (2%)

1/4 cup Nonfat Greek Yogurt

Herbs and Spices to taste

PREPARATION

  • 1

    Clean and steam the clams until just cooked, then remove from shells if desired or serve them in shell.

  • 2

    Dice the potato into small cubes, slice the onion, chop the celery, and mince the garlic.

  • 3

    Heat olive oil in a large pot over medium heat. Sauté the onions, celery, and garlic for about 3-4 minutes until fragrant.

  • 4

    Sprinkle the flour over the vegetables and stir to form a light roux. Cook for an additional minute.

  • 5

    Add the diced potatoes and 1-2 cups of water or low-sodium clam broth if available. Bring to a simmer, allowing the potatoes to soften (approximately 10 minutes).

  • 6

    Pour in the low-fat milk and add herbs and spices (thyme, bay leaf, salt, and pepper) to taste. Stir well and let the chowder heat through.

  • 7

    Reduce the heat to low and blend in the nonfat Greek yogurt for creaminess. Stir gently, ensuring the chowder remains smooth.

  • 8

    Fold in the clams and heat gently for another 2 minutes, being careful not to overcook the clams.

  • 9

    Taste and adjust seasonings as needed before serving the chowder hot.