Name: Healthy Creamy Clam and Vegetable Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Canned Clams (drained); 0.5 cup cubed Potato; 0.25 cup diced Carrot; 0.25 cup diced Celery; 1 small diced Onion; 1 tsp Olive Oil; 0.25 cup Unsweetened Almond Milk; 2 tbsp Low-Fat Greek Yogurt; Salt and Pepper to taste

Healthy Creamy Clam and Vegetable Chowder

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

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Vegetable Chowder

Savor a delightful fusion of tender clams with fresh vegetables in a light, creamy broth that’s both satisfying and nourishing. This chowder delivers a harmonious blend of savory seafood and wholesome garden goodness with a silky finish, making it perfect for a balanced breakfast, lunch, or dinner.

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NUTRITION

Protein

44.2g

Fat

6.8g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

150g Canned Clams (drained)

0.5 cup cubed Potato

0.25 cup diced Carrot

0.25 cup diced Celery

1 small diced Onion

1 tsp Olive Oil

0.25 cup Unsweetened Almond Milk

2 tbsp Low-Fat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat.
2
Add the diced onion, carrot, and celery; sauté until the onions turn translucent, about 3-4 minutes.
3
Stir in the cubed potato and continue to cook for another 3 minutes, allowing the vegetables to soften slightly.
4
Add the canned clams along with any juices; stir gently to combine with the vegetables.
5
Pour in the unsweetened almond milk and bring the mixture to a low simmer. Cover and cook for 5-7 minutes or until the potato is tender.
6
Reduce the heat and stir in the low-fat Greek yogurt to create a creamy consistency. Season with salt and pepper to taste.
7
Allow the chowder to heat through for an additional minute before serving.