Healthy Creamy Clam and Potato Chowder

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

Healthy Creamy Clam and Potato Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Potato Chowder

Delight in a heart-warming bowl of creamy chowder that melds tender clams with soft potatoes, enhanced by aromatic celery, onion, and garlic. A splash of low‐fat milk and a drizzle of olive oil bring a light creaminess, while bay leaf and black pepper season every spoonful. This balanced dish is perfect for a nutrient-packed dinner that comforts without weighing you down.

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NUTRITION

350kcal
Protein
29.8g
Fat
6.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (steamed)

1 medium White Potato

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/4 cup chopped Onion

1 stalk Celery, chopped

1 clove Garlic, minced

1 Bay Leaf

Salt & Black Pepper to taste

1 tbsp Fresh Parsley (garnish)

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PREPARATION

  • 1

    Rinse the clams thoroughly if using fresh ones. If using canned clams, drain and set aside.

  • 2

    Peel and dice the white potato into small cubes for quicker cooking.

  • 3

    Finely chop the onion, celery, and garlic.

  • 4

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, celery, and garlic, and sauté until they become soft and fragrant.

  • 5

    Add the diced potatoes and bay leaf to the saucepan. Pour in the low-fat milk and a cup of water (or clam juice if available) to create the broth.

  • 6

    Bring the mixture to a simmer and cook until the potatoes are tender, about 10-12 minutes.

  • 7

    Gently fold in the clams and simmer for an additional 3-4 minutes, ensuring the clams are heated through without overcooking.

  • 8

    Season the chowder with salt and black pepper to taste. Remove the bay leaf.

  • 9

    Ladle the chowder into bowls and garnish with fresh parsley before serving.

Healthy Creamy Clam and Potato Chowder

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

Healthy Creamy Clam and Potato Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam and Potato Chowder

Delight in a heart-warming bowl of creamy chowder that melds tender clams with soft potatoes, enhanced by aromatic celery, onion, and garlic. A splash of low‐fat milk and a drizzle of olive oil bring a light creaminess, while bay leaf and black pepper season every spoonful. This balanced dish is perfect for a nutrient-packed dinner that comforts without weighing you down.

NUTRITION

350kcal
Protein
29.8g
Fat
6.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (steamed)

1 medium White Potato

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/4 cup chopped Onion

1 stalk Celery, chopped

1 clove Garlic, minced

1 Bay Leaf

Salt & Black Pepper to taste

1 tbsp Fresh Parsley (garnish)

PREPARATION

  • 1

    Rinse the clams thoroughly if using fresh ones. If using canned clams, drain and set aside.

  • 2

    Peel and dice the white potato into small cubes for quicker cooking.

  • 3

    Finely chop the onion, celery, and garlic.

  • 4

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, celery, and garlic, and sauté until they become soft and fragrant.

  • 5

    Add the diced potatoes and bay leaf to the saucepan. Pour in the low-fat milk and a cup of water (or clam juice if available) to create the broth.

  • 6

    Bring the mixture to a simmer and cook until the potatoes are tender, about 10-12 minutes.

  • 7

    Gently fold in the clams and simmer for an additional 3-4 minutes, ensuring the clams are heated through without overcooking.

  • 8

    Season the chowder with salt and black pepper to taste. Remove the bay leaf.

  • 9

    Ladle the chowder into bowls and garnish with fresh parsley before serving.