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 twist on a classic chowder, featuring tender clams, baby potatoes, and crisp vegetables simmered in a subtly creamy broth. This vibrant dish is finished with a dollop of nonfat Greek yogurt and a hint of fresh parsley, offering comfort and a burst of freshness with every spoonful.

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NUTRITION

439kcal
Protein
37g
Fat
8.1g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

7 oz steamed Clams (approx. 200g)

1 small Potato, diced (approx. 130g)

1 stalk Celery, diced

1/4 medium Onion, diced

1 clove Garlic, minced

1/2 cup Low-Fat (1%) Milk

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic, and sauté until the vegetables become tender and fragrant, about 3-4 minutes.

  • 2

    Add the diced small potato to the pan and stir to coat with the flavors. Cook for an additional 2 minutes.

  • 3

    Pour in enough water or clam juice to just cover the vegetables and potatoes. Bring the mixture to a simmer and let it cook until the potatoes are tender, approximately 10-12 minutes.

  • 4

    Stir in the steamed clams and let the chowder heat through gently for about 3 minutes.

  • 5

    Lower the heat to a gentle simmer and slowly mix in the low-fat milk. Allow it to warm without boiling to keep the milk from curdling.

  • 6

    Remove the pot from the heat and stir in the nonfat Greek yogurt until the chowder attains a creamy consistency.

  • 7

    Season the chowder with salt and pepper to taste. Garnish with freshly chopped parsley before serving.

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 twist on a classic chowder, featuring tender clams, baby potatoes, and crisp vegetables simmered in a subtly creamy broth. This vibrant dish is finished with a dollop of nonfat Greek yogurt and a hint of fresh parsley, offering comfort and a burst of freshness with every spoonful.

NUTRITION

439kcal
Protein
37g
Fat
8.1g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

7 oz steamed Clams (approx. 200g)

1 small Potato, diced (approx. 130g)

1 stalk Celery, diced

1/4 medium Onion, diced

1 clove Garlic, minced

1/2 cup Low-Fat (1%) Milk

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic, and sauté until the vegetables become tender and fragrant, about 3-4 minutes.

  • 2

    Add the diced small potato to the pan and stir to coat with the flavors. Cook for an additional 2 minutes.

  • 3

    Pour in enough water or clam juice to just cover the vegetables and potatoes. Bring the mixture to a simmer and let it cook until the potatoes are tender, approximately 10-12 minutes.

  • 4

    Stir in the steamed clams and let the chowder heat through gently for about 3 minutes.

  • 5

    Lower the heat to a gentle simmer and slowly mix in the low-fat milk. Allow it to warm without boiling to keep the milk from curdling.

  • 6

    Remove the pot from the heat and stir in the nonfat Greek yogurt until the chowder attains a creamy consistency.

  • 7

    Season the chowder with salt and pepper to taste. Garnish with freshly chopped parsley before serving.