Hearty Clam and Root Vegetable Chowder

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

Hearty Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Hearty Clam and Root Vegetable Chowder

Savor a warming bowl of chowder featuring tender clams paired with a medley of root vegetables. This rustic dish marries the briny sweetness of clams with earthy carrots, parsnips, and potatoes, all simmered in a fragrant herb-infused broth for a satisfying and wholesome meal.

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NUTRITION

452kcal
Protein
34.6g
Fat
7.1g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Clams

1 medium Potato

1 medium Carrot

1/2 cup diced Parsnip

1 small Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Seafood Broth

1 teaspoon Extra Virgin Olive Oil

1 Bay Leaf

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the clams thoroughly and steam them in a small amount of water until they just open, then remove and set aside, reserving the broth.

  • 2

    Dice the potato, carrot, parsnip, and onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant.

  • 4

    Add the diced potato, carrot, and parsnip to the saucepan. Stir for 2-3 minutes to lightly brown the vegetables.

  • 5

    Pour in the low-sodium seafood broth along with the reserved clam broth. Add the bay leaf and dried thyme. Bring the mixture to a simmer.

  • 6

    Allow the vegetables to cook until tender, about 15-20 minutes. Season with salt and pepper to taste.

  • 7

    Gently stir in the steamed clams, ensuring they are heated through without overcooking.

  • 8

    Remove the bay leaf before serving and ladle the chowder into bowls. Enjoy your hearty, nutritious meal.

Hearty Clam and Root Vegetable Chowder

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

Hearty Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Hearty Clam and Root Vegetable Chowder

Savor a warming bowl of chowder featuring tender clams paired with a medley of root vegetables. This rustic dish marries the briny sweetness of clams with earthy carrots, parsnips, and potatoes, all simmered in a fragrant herb-infused broth for a satisfying and wholesome meal.

NUTRITION

452kcal
Protein
34.6g
Fat
7.1g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Clams

1 medium Potato

1 medium Carrot

1/2 cup diced Parsnip

1 small Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Seafood Broth

1 teaspoon Extra Virgin Olive Oil

1 Bay Leaf

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the clams thoroughly and steam them in a small amount of water until they just open, then remove and set aside, reserving the broth.

  • 2

    Dice the potato, carrot, parsnip, and onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant.

  • 4

    Add the diced potato, carrot, and parsnip to the saucepan. Stir for 2-3 minutes to lightly brown the vegetables.

  • 5

    Pour in the low-sodium seafood broth along with the reserved clam broth. Add the bay leaf and dried thyme. Bring the mixture to a simmer.

  • 6

    Allow the vegetables to cook until tender, about 15-20 minutes. Season with salt and pepper to taste.

  • 7

    Gently stir in the steamed clams, ensuring they are heated through without overcooking.

  • 8

    Remove the bay leaf before serving and ladle the chowder into bowls. Enjoy your hearty, nutritious meal.