Creamy Clam and Root Vegetable Chowder

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

Creamy Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Root Vegetable Chowder

Enjoy a warm, comforting bowl of chowder that marries tender clams with a medley of sweet and earthy root vegetables. This creamy yet light dish is infused with aromatic garlic and onion, finished with a hint of olive oil to enhance its rich flavor profile while keeping it balanced and nutritious.

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NUTRITION

350kcal
Protein
31.9g
Fat
8.3g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup diced Potato

1/4 cup diced Onion

1 clove minced Garlic

1/2 cup Low-Fat Milk

1 tsp Olive Oil

Seasonings (thyme, salt, pepper)

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the diced onion and garlic until fragrant and translucent.

  • 3

    Add the carrots, parsnips, and diced potato to the pot. Sauté for 3-4 minutes to begin softening the vegetables.

  • 4

    Pour in a cup of water or low sodium broth (if available) along with your seasonings, and bring to a gentle simmer. Cover and let cook until the vegetables are tender, about 10-12 minutes.

  • 5

    Add the clams along with their juices, and stir in the low-fat milk for creaminess.

  • 6

    Simmer gently for an additional 5 minutes, ensuring the chowder is heated through but not boiling to avoid curdling the milk.

  • 7

    Taste and adjust seasoning with salt, pepper, and a pinch of thyme as desired.

  • 8

    Serve hot and enjoy a hearty, nutritious bowl of chowder.

Creamy Clam and Root Vegetable Chowder

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

Creamy Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Root Vegetable Chowder

Enjoy a warm, comforting bowl of chowder that marries tender clams with a medley of sweet and earthy root vegetables. This creamy yet light dish is infused with aromatic garlic and onion, finished with a hint of olive oil to enhance its rich flavor profile while keeping it balanced and nutritious.

NUTRITION

350kcal
Protein
31.9g
Fat
8.3g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup diced Potato

1/4 cup diced Onion

1 clove minced Garlic

1/2 cup Low-Fat Milk

1 tsp Olive Oil

Seasonings (thyme, salt, pepper)

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the diced onion and garlic until fragrant and translucent.

  • 3

    Add the carrots, parsnips, and diced potato to the pot. Sauté for 3-4 minutes to begin softening the vegetables.

  • 4

    Pour in a cup of water or low sodium broth (if available) along with your seasonings, and bring to a gentle simmer. Cover and let cook until the vegetables are tender, about 10-12 minutes.

  • 5

    Add the clams along with their juices, and stir in the low-fat milk for creaminess.

  • 6

    Simmer gently for an additional 5 minutes, ensuring the chowder is heated through but not boiling to avoid curdling the milk.

  • 7

    Taste and adjust seasoning with salt, pepper, and a pinch of thyme as desired.

  • 8

    Serve hot and enjoy a hearty, nutritious bowl of chowder.