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

A light yet satisfying twist on a classic clam chowder featuring tender clams, hearty potatoes, and a velvety low-fat milk base accented with aromatic herbs. This chowder is perfectly balanced to deliver a comforting meal that’s both nourishing and delicious, ideal for lunch or dinner.

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NUTRITION

417kcal
Protein
31g
Fat
8.3g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned clams (drained, approx 160g)

1 cup low-fat milk (244g)

1 medium baked potato (150g)

1/2 medium onion, chopped (55g)

1 stalk celery, chopped (40g)

1 clove garlic, minced (3g)

1 teaspoon olive oil (5g)

1 tablespoon whole wheat flour (8g)

1 bay leaf

1 teaspoon fresh thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion, celery, and minced garlic. Sauté until softened and aromatic, about 3-4 minutes.

  • 3

    Stir in the whole wheat flour and cook for an additional minute to eliminate any raw flour taste.

  • 4

    Gradually whisk in the low-fat milk, stirring constantly to create a smooth base.

  • 5

    Add diced baked potato and bay leaf, allowing the mixture to simmer until the potatoes are tender, about 10 minutes.

  • 6

    Stir in the canned clams along with their juices, and sprinkle fresh thyme. Bring the chowder to a gentle simmer for another 3-5 minutes.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.

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

A light yet satisfying twist on a classic clam chowder featuring tender clams, hearty potatoes, and a velvety low-fat milk base accented with aromatic herbs. This chowder is perfectly balanced to deliver a comforting meal that’s both nourishing and delicious, ideal for lunch or dinner.

NUTRITION

417kcal
Protein
31g
Fat
8.3g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned clams (drained, approx 160g)

1 cup low-fat milk (244g)

1 medium baked potato (150g)

1/2 medium onion, chopped (55g)

1 stalk celery, chopped (40g)

1 clove garlic, minced (3g)

1 teaspoon olive oil (5g)

1 tablespoon whole wheat flour (8g)

1 bay leaf

1 teaspoon fresh thyme

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion, celery, and minced garlic. Sauté until softened and aromatic, about 3-4 minutes.

  • 3

    Stir in the whole wheat flour and cook for an additional minute to eliminate any raw flour taste.

  • 4

    Gradually whisk in the low-fat milk, stirring constantly to create a smooth base.

  • 5

    Add diced baked potato and bay leaf, allowing the mixture to simmer until the potatoes are tender, about 10 minutes.

  • 6

    Stir in the canned clams along with their juices, and sprinkle fresh thyme. Bring the chowder to a gentle simmer for another 3-5 minutes.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.