Healthy Creamy Clam and Vegetable Chowder

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

Healthy Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Vegetable Chowder

Savor a warming bowl of chowder where tender clams mingle with hearty vegetables in a light, creamy broth. This satisfying dish brings together the briny sweetness of clams, the subtle creaminess of low-fat milk, and the rustic charm of diced potatoes, carrots, celery, and onions, all gently simmered with fragrant herbs. Enjoy a balanced meal that's both comforting and nutritionally aligned with your goals.

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NUTRITION

376kcal
Protein
31.5g
Fat
8.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz clams

1/2 cup low-fat milk

1 small potato, diced

1 stalk celery, chopped

1 small carrot, sliced

1/4 onion, diced

1 tsp olive oil

1 cup vegetable broth

1 clove garlic, minced

1 bay leaf

1/2 tsp dried thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Sauté the diced onion, minced garlic, celery, and carrot until the vegetables soften, about 3-4 minutes.

  • 2

    Add the diced potato and continue to sauté for another 2 minutes.

  • 3

    Pour in the vegetable broth and bring the mixture to a simmer. Add the bay leaf and thyme.

  • 4

    Allow the potatoes to cook until tender, about 10 minutes.

  • 5

    Stir in the low-fat milk and clams. Season with salt and pepper.

  • 6

    Simmer the chowder gently for an additional 3-5 minutes, ensuring the clams are heated through without overcooking.

  • 7

    Remove the bay leaf, adjust seasoning if necessary, and serve hot.

Healthy Creamy Clam and Vegetable Chowder

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

Healthy Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Vegetable Chowder

Savor a warming bowl of chowder where tender clams mingle with hearty vegetables in a light, creamy broth. This satisfying dish brings together the briny sweetness of clams, the subtle creaminess of low-fat milk, and the rustic charm of diced potatoes, carrots, celery, and onions, all gently simmered with fragrant herbs. Enjoy a balanced meal that's both comforting and nutritionally aligned with your goals.

NUTRITION

376kcal
Protein
31.5g
Fat
8.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz clams

1/2 cup low-fat milk

1 small potato, diced

1 stalk celery, chopped

1 small carrot, sliced

1/4 onion, diced

1 tsp olive oil

1 cup vegetable broth

1 clove garlic, minced

1 bay leaf

1/2 tsp dried thyme

Salt and pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Sauté the diced onion, minced garlic, celery, and carrot until the vegetables soften, about 3-4 minutes.

  • 2

    Add the diced potato and continue to sauté for another 2 minutes.

  • 3

    Pour in the vegetable broth and bring the mixture to a simmer. Add the bay leaf and thyme.

  • 4

    Allow the potatoes to cook until tender, about 10 minutes.

  • 5

    Stir in the low-fat milk and clams. Season with salt and pepper.

  • 6

    Simmer the chowder gently for an additional 3-5 minutes, ensuring the clams are heated through without overcooking.

  • 7

    Remove the bay leaf, adjust seasoning if necessary, and serve hot.