Light Creamy Clam and Potato Soup

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

Light Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Light Creamy Clam and Potato Soup

Enjoy a delicate bowl of clam and potato soup that's both light and satisfying. This soup features tender clams and soft potato chunks in a subtly creamy broth enriched with low-fat milk and a hint of olive oil. Fresh aromatics like garlic, celery, and onion ensure every spoonful bursts with savory depth, while a sprinkle of parsley adds a touch of freshness.

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NUTRITION

414kcal
Protein
42.5g
Fat
8.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Clams (227g)

100 grams Potato

50 grams Celery

50 grams Onion

3 cloves Garlic

1/2 cup Low-Fat Milk (120g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the clams thoroughly. If using fresh clams, steam them separately until they open, then remove from shells. If using pre-cooked clams, ensure they are cleaned and drained.

  • 2

    Peel and dice the potato into small cubes for even cooking.

  • 3

    Chop the celery, onion, and garlic finely.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the onions, celery, and garlic until they become translucent, about 3-4 minutes.

  • 5

    Add the diced potatoes to the pot and stir, allowing them to lightly sauté for another 2 minutes.

  • 6

    Pour in enough water or low-sodium clam broth (or a combination) to cover the vegetables. Bring to a gentle simmer and cook until the potatoes are tender, about 10-15 minutes.

  • 7

    Stir in the clams and low-fat milk. Allow the soup to heat through for about 3-4 minutes, ensuring it does not boil vigorously to prevent curdling of milk.

  • 8

    Season with salt and pepper to taste. Finish with fresh parsley for garnish.

  • 9

    Serve warm and enjoy your light, creamy soup.

Light Creamy Clam and Potato Soup

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

Light Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Light Creamy Clam and Potato Soup

Enjoy a delicate bowl of clam and potato soup that's both light and satisfying. This soup features tender clams and soft potato chunks in a subtly creamy broth enriched with low-fat milk and a hint of olive oil. Fresh aromatics like garlic, celery, and onion ensure every spoonful bursts with savory depth, while a sprinkle of parsley adds a touch of freshness.

NUTRITION

414kcal
Protein
42.5g
Fat
8.2g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Clams (227g)

100 grams Potato

50 grams Celery

50 grams Onion

3 cloves Garlic

1/2 cup Low-Fat Milk (120g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the clams thoroughly. If using fresh clams, steam them separately until they open, then remove from shells. If using pre-cooked clams, ensure they are cleaned and drained.

  • 2

    Peel and dice the potato into small cubes for even cooking.

  • 3

    Chop the celery, onion, and garlic finely.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the onions, celery, and garlic until they become translucent, about 3-4 minutes.

  • 5

    Add the diced potatoes to the pot and stir, allowing them to lightly sauté for another 2 minutes.

  • 6

    Pour in enough water or low-sodium clam broth (or a combination) to cover the vegetables. Bring to a gentle simmer and cook until the potatoes are tender, about 10-15 minutes.

  • 7

    Stir in the clams and low-fat milk. Allow the soup to heat through for about 3-4 minutes, ensuring it does not boil vigorously to prevent curdling of milk.

  • 8

    Season with salt and pepper to taste. Finish with fresh parsley for garnish.

  • 9

    Serve warm and enjoy your light, creamy soup.