Hearty Creamy Clam and Vegetable Chowder

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

Hearty Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Clam and Vegetable Chowder

Experience a rustic, velvety chowder that combines tender, briny clams with hearty vegetables in a creamy broth. This warming dish delivers a satisfying blend of fresh potato, carrot, celery, and aromatic herbs, all harmoniously mingling with succulent clams to create a comforting bowl perfect for any meal of the day.

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NUTRITION

552kcal
Protein
45.1g
Fat
14.7g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams, steamed

1 small Potato, diced

1 medium Carrot, diced

1 Celery stalk, diced

1/4 medium Onion, chopped

1 clove Garlic, minced

1 cup Low Sodium Vegetable Broth

1/8 cup Heavy Cream

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    In a large pot, heat a small splash of water or a light drizzle of olive oil over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 3

    Add the diced carrot, celery, and potato to the pot and stir for about 3-4 minutes.

  • 4

    Pour in the vegetable broth, add the bay leaf and dried thyme, then bring the mixture to a simmer.

  • 5

    Let the vegetables cook for about 10-12 minutes or until the potato and carrots are tender.

  • 6

    Gently stir in the steamed clams and pour in the heavy cream. Allow the chowder to heat through for an additional 3-4 minutes, ensuring not to overcook the clams.

  • 7

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

Hearty Creamy Clam and Vegetable Chowder

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

Hearty Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Clam and Vegetable Chowder

Experience a rustic, velvety chowder that combines tender, briny clams with hearty vegetables in a creamy broth. This warming dish delivers a satisfying blend of fresh potato, carrot, celery, and aromatic herbs, all harmoniously mingling with succulent clams to create a comforting bowl perfect for any meal of the day.

NUTRITION

552kcal
Protein
45.1g
Fat
14.7g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams, steamed

1 small Potato, diced

1 medium Carrot, diced

1 Celery stalk, diced

1/4 medium Onion, chopped

1 clove Garlic, minced

1 cup Low Sodium Vegetable Broth

1/8 cup Heavy Cream

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    In a large pot, heat a small splash of water or a light drizzle of olive oil over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 3

    Add the diced carrot, celery, and potato to the pot and stir for about 3-4 minutes.

  • 4

    Pour in the vegetable broth, add the bay leaf and dried thyme, then bring the mixture to a simmer.

  • 5

    Let the vegetables cook for about 10-12 minutes or until the potato and carrots are tender.

  • 6

    Gently stir in the steamed clams and pour in the heavy cream. Allow the chowder to heat through for an additional 3-4 minutes, ensuring not to overcook the clams.

  • 7

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