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

Enjoy a light yet satisfying bowl of chowder that melds tender clams with hearty potatoes in a creamy, herb-infused broth. This dish offers a balanced blend of seafood and vegetables with a touch of Greek yogurt for creaminess, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

423kcal
Protein
38.1g
Fat
9.5g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

100g Steamed Clams

150g Potato

50g Yellow Onion

50g Celery

2 cloves Garlic

1 cup Low-Sodium Broth

1/3 cup Nonfat Greek Yogurt

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

1 Bay Leaf

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped yellow onion, celery, and minced garlic. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.

  • 3

    Stir in the diced potato, thyme, and bay leaf, allowing the flavors to meld for another 2 minutes.

  • 4

    Pour in the low-sodium broth and bring the mixture to a simmer. Cook until the potatoes are tender, roughly 10-12 minutes.

  • 5

    Add the steamed clams to the pot and gently stir them in. Let the chowder warm through for about 3 minutes.

  • 6

    Remove the bay leaf, then lower the heat and stir in the nonfat Greek yogurt until the chowder attains a creamy texture. Do not let it boil after adding the yogurt.

  • 7

    Season with salt and black pepper to taste, and serve warm.

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

Enjoy a light yet satisfying bowl of chowder that melds tender clams with hearty potatoes in a creamy, herb-infused broth. This dish offers a balanced blend of seafood and vegetables with a touch of Greek yogurt for creaminess, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

423kcal
Protein
38.1g
Fat
9.5g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

100g Steamed Clams

150g Potato

50g Yellow Onion

50g Celery

2 cloves Garlic

1 cup Low-Sodium Broth

1/3 cup Nonfat Greek Yogurt

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

1 Bay Leaf

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped yellow onion, celery, and minced garlic. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.

  • 3

    Stir in the diced potato, thyme, and bay leaf, allowing the flavors to meld for another 2 minutes.

  • 4

    Pour in the low-sodium broth and bring the mixture to a simmer. Cook until the potatoes are tender, roughly 10-12 minutes.

  • 5

    Add the steamed clams to the pot and gently stir them in. Let the chowder warm through for about 3 minutes.

  • 6

    Remove the bay leaf, then lower the heat and stir in the nonfat Greek yogurt until the chowder attains a creamy texture. Do not let it boil after adding the yogurt.

  • 7

    Season with salt and black pepper to taste, and serve warm.