Healthy Creamy Clam and Potato Soup

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

Healthy Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Potato Soup

A comforting bowl of creamy clam and potato soup that blends tender clams with gently simmered potatoes, aromatic vegetables, and a light creamy base. The addition of clam juice intensifies the seafood flavor while a hint of thyme and garlic add depth, making it a satisfyingly healthy meal.

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NUTRITION

432kcal
Protein
36.3g
Fat
5.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Clams (85g)

1 medium Potato (130g)

0.25 cup chopped Onion (40g)

1 stalk Celery (40g)

1 clove Garlic (3g)

0.5 cup Skim Milk (120g)

1 cup Clam Juice (240g)

1 teaspoon Olive Oil (5g)

0.5 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

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

  • 3

    Cube the potato and add it to the pot, stirring to coat with the oil and vegetables.

  • 4

    Pour in the clam juice and bring the mixture to a simmer. Let it cook until the potatoes are tender, about 10 minutes.

  • 5

    Add the canned clams along with their juices. Stir in the dried thyme, and season with salt and pepper.

  • 6

    Reduce the heat to low and stir in the skim milk. Let the soup warm through but do not boil to prevent curdling.

  • 7

    Taste and adjust seasonings if necessary. Serve hot and enjoy the creamy, savory flavor.

Healthy Creamy Clam and Potato Soup

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

Healthy Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Potato Soup

A comforting bowl of creamy clam and potato soup that blends tender clams with gently simmered potatoes, aromatic vegetables, and a light creamy base. The addition of clam juice intensifies the seafood flavor while a hint of thyme and garlic add depth, making it a satisfyingly healthy meal.

NUTRITION

432kcal
Protein
36.3g
Fat
5.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Clams (85g)

1 medium Potato (130g)

0.25 cup chopped Onion (40g)

1 stalk Celery (40g)

1 clove Garlic (3g)

0.5 cup Skim Milk (120g)

1 cup Clam Juice (240g)

1 teaspoon Olive Oil (5g)

0.5 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

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

  • 3

    Cube the potato and add it to the pot, stirring to coat with the oil and vegetables.

  • 4

    Pour in the clam juice and bring the mixture to a simmer. Let it cook until the potatoes are tender, about 10 minutes.

  • 5

    Add the canned clams along with their juices. Stir in the dried thyme, and season with salt and pepper.

  • 6

    Reduce the heat to low and stir in the skim milk. Let the soup warm through but do not boil to prevent curdling.

  • 7

    Taste and adjust seasonings if necessary. Serve hot and enjoy the creamy, savory flavor.