Hearty Clam and Root Vegetable Chowder

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

Hearty Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Hearty Clam and Root Vegetable Chowder

Savor a warming bowl of chowder brimming with tender clams and a medley of roasted root vegetables, simmered in a savory clam broth with aromatic herbs and a hint of olive oil. This comforting dish balances a delicate seafood flavor with earthy vegetables, perfect for any meal of the day.

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NUTRITION

372kcal
Protein
38g
Fat
7.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

7 ounces Clams (approx. 198g)

1/2 medium Potato (diced, approx. 75g)

1 medium Carrot (approx. 61g)

1 medium Parsnip (approx. 80g)

1 stalk Celery (approx. 40g)

1 cup Clam Broth (approx. 240g)

1 teaspoon Olive Oil (approx. 4.5g)

1/4 medium Onion (approx. 40g)

1 clove Garlic (approx. 3g)

2 sprigs Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Rinse the clams under cold water and scrub lightly if needed. Set aside.

  • 2

    Dice the potato, carrot, parsnip, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent and fragrant.

  • 4

    Add the diced potato, carrot, parsnip, and celery to the pot. Stir and allow the vegetables to lightly sauté for about 3-4 minutes.

  • 5

    Pour in the clam broth and add the bay leaf and thyme sprigs. Bring the mixture to a simmer.

  • 6

    Add the clams to the simmering broth. Cover the pot and let simmer for about 6-8 minutes or until the clams have opened. Discard any clams that do not open.

  • 7

    Season with salt and pepper to taste, then remove the bay leaf and thyme sprigs.

  • 8

    Ladle the chowder into bowls and serve hot.

Hearty Clam and Root Vegetable Chowder

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

Hearty Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Hearty Clam and Root Vegetable Chowder

Savor a warming bowl of chowder brimming with tender clams and a medley of roasted root vegetables, simmered in a savory clam broth with aromatic herbs and a hint of olive oil. This comforting dish balances a delicate seafood flavor with earthy vegetables, perfect for any meal of the day.

NUTRITION

372kcal
Protein
38g
Fat
7.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

7 ounces Clams (approx. 198g)

1/2 medium Potato (diced, approx. 75g)

1 medium Carrot (approx. 61g)

1 medium Parsnip (approx. 80g)

1 stalk Celery (approx. 40g)

1 cup Clam Broth (approx. 240g)

1 teaspoon Olive Oil (approx. 4.5g)

1/4 medium Onion (approx. 40g)

1 clove Garlic (approx. 3g)

2 sprigs Thyme

1 Bay Leaf

PREPARATION

  • 1

    Rinse the clams under cold water and scrub lightly if needed. Set aside.

  • 2

    Dice the potato, carrot, parsnip, celery, and onion into small, uniform pieces. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent and fragrant.

  • 4

    Add the diced potato, carrot, parsnip, and celery to the pot. Stir and allow the vegetables to lightly sauté for about 3-4 minutes.

  • 5

    Pour in the clam broth and add the bay leaf and thyme sprigs. Bring the mixture to a simmer.

  • 6

    Add the clams to the simmering broth. Cover the pot and let simmer for about 6-8 minutes or until the clams have opened. Discard any clams that do not open.

  • 7

    Season with salt and pepper to taste, then remove the bay leaf and thyme sprigs.

  • 8

    Ladle the chowder into bowls and serve hot.