Lightened Creamy Clam Chowder

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

Lightened Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder

Enjoy a bright twist on a classic chowder with tender clams, silky low‐fat milk, and fresh vegetables. This lightened version balances creaminess and flavor with a refreshing broth and delicate herbs, making it perfect for any time of the day.

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NUTRITION

376kcal
Protein
37.6g
Fat
7.4g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

8 oz chopped clams (drained)

1/2 cup low-fat milk

1/2 medium yellow potato, cubed

1/2 cup diced celery

1/4 cup diced yellow onion

1 garlic clove, minced

1 tsp olive oil

1 cup low-sodium chicken broth

1 tbsp whole wheat flour

1 tbsp fresh parsley, chopped

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 2

    Sprinkle in the whole wheat flour and stir continuously for about 1 minute to form a light roux.

  • 3

    Pour in the low-sodium chicken broth and add the cubed potato. Bring the mixture to a gentle simmer and cook until the potato begins to soften, approximately 8-10 minutes.

  • 4

    Stir in the chopped clams and low-fat milk. Allow the chowder to heat through for another 3-4 minutes. Do not let it boil vigorously to maintain the creaminess of the milk.

  • 5

    Season with a pinch of salt and pepper if needed. Remove the chowder from heat and stir in the chopped fresh parsley.

  • 6

    Ladle into bowls and serve warm. Enjoy your lightened creamy clam chowder!

Lightened Creamy Clam Chowder

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

Lightened Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder

Enjoy a bright twist on a classic chowder with tender clams, silky low‐fat milk, and fresh vegetables. This lightened version balances creaminess and flavor with a refreshing broth and delicate herbs, making it perfect for any time of the day.

NUTRITION

376kcal
Protein
37.6g
Fat
7.4g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

8 oz chopped clams (drained)

1/2 cup low-fat milk

1/2 medium yellow potato, cubed

1/2 cup diced celery

1/4 cup diced yellow onion

1 garlic clove, minced

1 tsp olive oil

1 cup low-sodium chicken broth

1 tbsp whole wheat flour

1 tbsp fresh parsley, chopped

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 2

    Sprinkle in the whole wheat flour and stir continuously for about 1 minute to form a light roux.

  • 3

    Pour in the low-sodium chicken broth and add the cubed potato. Bring the mixture to a gentle simmer and cook until the potato begins to soften, approximately 8-10 minutes.

  • 4

    Stir in the chopped clams and low-fat milk. Allow the chowder to heat through for another 3-4 minutes. Do not let it boil vigorously to maintain the creaminess of the milk.

  • 5

    Season with a pinch of salt and pepper if needed. Remove the chowder from heat and stir in the chopped fresh parsley.

  • 6

    Ladle into bowls and serve warm. Enjoy your lightened creamy clam chowder!