Healthy Creamy Clam Chowder

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

Healthy Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam Chowder

Enjoy a light yet comforting bowl of creamy clam chowder that balances the briny sweetness of clams with the heartiness of tender potatoes and fresh vegetables. This healthier twist cuts down on calories while still delivering rich flavor and a satisfying creaminess perfect for lunch or dinner.

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NUTRITION

472kcal
Protein
34.1g
Fat
9g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned clams (drained)

1/4 cup additional canned clams (drained)

1 cup clam juice

1/2 medium potato, cubed

1 stalk celery, diced

1/2 medium carrot, diced

1/4 medium onion, diced

1 cup lowfat milk (1%)

1 tsp olive oil

1 tbsp whole wheat flour

2 sprigs fresh thyme

1 bay leaf

Salt and pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot, sautéing until they soften, about 3-4 minutes.

  • 2

    Sprinkle the whole wheat flour over the vegetables and stir well to coat, cooking for another minute to remove the raw flour taste.

  • 3

    Slowly pour in the clam juice while stirring constantly to prevent lumps.

  • 4

    Add the cubed potato, bay leaf, and thyme sprigs. Bring the mixture to a simmer and cook until the potato is tender, about 10-12 minutes.

  • 5

    Reduce the heat to low and stir in the clams and lowfat milk. Allow the chowder to heat through gently for about 5 minutes. Be careful not to let it boil vigorously to prevent curdling the milk.

  • 6

    Season with salt and pepper to taste. Remove the bay leaf and thyme sprigs before serving.

  • 7

    Serve warm and enjoy a healthy bowl of creamy clam chowder.

Healthy Creamy Clam Chowder

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

Healthy Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam Chowder

Enjoy a light yet comforting bowl of creamy clam chowder that balances the briny sweetness of clams with the heartiness of tender potatoes and fresh vegetables. This healthier twist cuts down on calories while still delivering rich flavor and a satisfying creaminess perfect for lunch or dinner.

NUTRITION

472kcal
Protein
34.1g
Fat
9g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned clams (drained)

1/4 cup additional canned clams (drained)

1 cup clam juice

1/2 medium potato, cubed

1 stalk celery, diced

1/2 medium carrot, diced

1/4 medium onion, diced

1 cup lowfat milk (1%)

1 tsp olive oil

1 tbsp whole wheat flour

2 sprigs fresh thyme

1 bay leaf

Salt and pepper to taste

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot, sautéing until they soften, about 3-4 minutes.

  • 2

    Sprinkle the whole wheat flour over the vegetables and stir well to coat, cooking for another minute to remove the raw flour taste.

  • 3

    Slowly pour in the clam juice while stirring constantly to prevent lumps.

  • 4

    Add the cubed potato, bay leaf, and thyme sprigs. Bring the mixture to a simmer and cook until the potato is tender, about 10-12 minutes.

  • 5

    Reduce the heat to low and stir in the clams and lowfat milk. Allow the chowder to heat through gently for about 5 minutes. Be careful not to let it boil vigorously to prevent curdling the milk.

  • 6

    Season with salt and pepper to taste. Remove the bay leaf and thyme sprigs before serving.

  • 7

    Serve warm and enjoy a healthy bowl of creamy clam chowder.