Creamy Clam and Vegetable Chowder

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

Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Vegetable Chowder

Savor a comforting bowl of creamy clam and vegetable chowder that blends tender clams with hearty vegetables in a light, subtly creamy broth. This dish marries the briny flavor of clams with the warmth of potatoes, carrots, celery, and onions, finished with a splash of low-fat milk and olive oil for a lush mouthfeel. Perfect for a nourishing dinner that delights your palate while keeping you on track with your nutritional goals.

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NUTRITION

354kcal
Protein
43.2g
Fat
7g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

5 oz canned clams (drained)

1 medium potato

1 stalk celery

1/4 medium onion

1 medium carrot

1/2 cup low-fat milk

1 tsp olive oil

Seasonings (thyme, salt, pepper)

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PREPARATION

  • 1

    Drain the canned clams and set aside, reserving a little clam juice if available.

  • 2

    Peel and dice the medium potato into small cubes, and chop the celery, onion, and carrot into uniform pieces.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot, and sauté until they become soft and fragrant, about 4-5 minutes.

  • 4

    Add the diced potato and continue to cook for another 3 minutes, stirring occasionally.

  • 5

    Pour in a small amount of reserved clam juice (or water, if needed) and the low-fat milk, then bring the mixture to a gentle simmer.

  • 6

    Stir in the clams and season the chowder with thyme, salt, and pepper. Allow it to simmer for 5-7 minutes, until the potatoes are tender and the flavors meld.

  • 7

    Taste and adjust the seasonings as needed before serving.

Creamy Clam and Vegetable Chowder

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

Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Vegetable Chowder

Savor a comforting bowl of creamy clam and vegetable chowder that blends tender clams with hearty vegetables in a light, subtly creamy broth. This dish marries the briny flavor of clams with the warmth of potatoes, carrots, celery, and onions, finished with a splash of low-fat milk and olive oil for a lush mouthfeel. Perfect for a nourishing dinner that delights your palate while keeping you on track with your nutritional goals.

NUTRITION

354kcal
Protein
43.2g
Fat
7g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

5 oz canned clams (drained)

1 medium potato

1 stalk celery

1/4 medium onion

1 medium carrot

1/2 cup low-fat milk

1 tsp olive oil

Seasonings (thyme, salt, pepper)

PREPARATION

  • 1

    Drain the canned clams and set aside, reserving a little clam juice if available.

  • 2

    Peel and dice the medium potato into small cubes, and chop the celery, onion, and carrot into uniform pieces.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot, and sauté until they become soft and fragrant, about 4-5 minutes.

  • 4

    Add the diced potato and continue to cook for another 3 minutes, stirring occasionally.

  • 5

    Pour in a small amount of reserved clam juice (or water, if needed) and the low-fat milk, then bring the mixture to a gentle simmer.

  • 6

    Stir in the clams and season the chowder with thyme, salt, and pepper. Allow it to simmer for 5-7 minutes, until the potatoes are tender and the flavors meld.

  • 7

    Taste and adjust the seasonings as needed before serving.