Name: Creamy Clam and Root Vegetable Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Clams (chopped); 0.5 cup diced White Potato; 1 medium Carrot, diced; 0.5 cup diced Parsnip; 0.25 cup diced Onion; 1 cup Clam Juice (low sodium); 0.25 cup Light Cream; 1 clove Garlic (minced); 1 tsp Olive Oil; 1 tsp Fresh Thyme; 1 Bay Leaf; Salt and Black Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Root Vegetable Chowder

A comforting, creamy chowder that brings together tender clams with sweet and earthy root vegetables, simmered in a light, aromatic broth. The dish offers a delightful balance of sea-salty flavor with hints of thyme and garlic, perfect for a nourishing meal any time of day.

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NUTRITION

Protein

41.7g

Fat

13.3g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams (chopped)

0.5 cup diced White Potato

1 medium Carrot, diced

0.5 cup diced Parsnip

0.25 cup diced Onion

1 cup Clam Juice (low sodium)

0.25 cup Light Cream

1 clove Garlic (minced)

1 tsp Olive Oil

1 tsp Fresh Thyme

1 Bay Leaf

Salt and Black Pepper to taste

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PREPARATION

1
Begin by heating the olive oil in a large pot over medium heat.
2
Add the diced onion, carrot, parsnip, and potato. Sauté until the vegetables soften, about 5-7 minutes.
3
Stir in the minced garlic and fresh thyme, cooking for an additional 1 minute until fragrant.
4
Pour in the clam juice and add the bay leaf. Allow the mixture to come to a gentle simmer.
5
Add the chopped clams and stir gently to combine, then pour in the light cream.
6
Simmer the chowder for 5-7 minutes further, letting the flavors meld together. Season with salt and black pepper to taste.
7
Remove the bay leaf and adjust seasonings as needed before serving warm.