Healthy Creamy Clam and Vegetable Chowder

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

Healthy Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Vegetable Chowder

Savor the comforting and clean flavors of this chowder, where tender clams meet a medley of fresh vegetables in a light cream sauce. A harmonious blend of briny seafood and garden-fresh produce, enhanced with aromatic herbs, creates a warming bowl that’s both satisfying and perfectly balanced for your nutritional goals.

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NUTRITION

390kcal
Protein
35.4g
Fat
8.5g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces canned clams (drained)

1 medium red potato, diced

1 medium carrot, diced

1 celery stalk, chopped

1/4 yellow onion, diced

1/2 cup low-fat milk

1 teaspoon olive oil

1 bay leaf

1/2 teaspoon dried thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the diced onion, carrot, and celery until softened, about 3-4 minutes.

  • 3

    Add the diced red potato to the pot and stir for another 2 minutes.

  • 4

    Pour in enough water or low-sodium clam juice (use water if clam juice is not available) to just cover the vegetables. Add the bay leaf and dried thyme, then bring to a simmer.

  • 5

    Allow the mixture to simmer until the potatoes are tender, around 10-12 minutes.

  • 6

    Stir in the low-fat milk and the drained clams. Heat gently, ensuring the milk does not boil to prevent curdling.

  • 7

    Season with salt and pepper to taste and remove the bay leaf before serving.

  • 8

    Ladle the chowder into bowls and enjoy your hearty yet healthy meal.

Healthy Creamy Clam and Vegetable Chowder

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

Healthy Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Vegetable Chowder

Savor the comforting and clean flavors of this chowder, where tender clams meet a medley of fresh vegetables in a light cream sauce. A harmonious blend of briny seafood and garden-fresh produce, enhanced with aromatic herbs, creates a warming bowl that’s both satisfying and perfectly balanced for your nutritional goals.

NUTRITION

390kcal
Protein
35.4g
Fat
8.5g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces canned clams (drained)

1 medium red potato, diced

1 medium carrot, diced

1 celery stalk, chopped

1/4 yellow onion, diced

1/2 cup low-fat milk

1 teaspoon olive oil

1 bay leaf

1/2 teaspoon dried thyme

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the diced onion, carrot, and celery until softened, about 3-4 minutes.

  • 3

    Add the diced red potato to the pot and stir for another 2 minutes.

  • 4

    Pour in enough water or low-sodium clam juice (use water if clam juice is not available) to just cover the vegetables. Add the bay leaf and dried thyme, then bring to a simmer.

  • 5

    Allow the mixture to simmer until the potatoes are tender, around 10-12 minutes.

  • 6

    Stir in the low-fat milk and the drained clams. Heat gently, ensuring the milk does not boil to prevent curdling.

  • 7

    Season with salt and pepper to taste and remove the bay leaf before serving.

  • 8

    Ladle the chowder into bowls and enjoy your hearty yet healthy meal.