Creamy Lightened Clam Chowder

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

Creamy Lightened Clam Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Lightened Clam Chowder

Enjoy a lighter version of a classic chowder, brimming with tender clams, lightly sautéed aromatics, and a creamy texture achieved with low-fat milk and Greek yogurt. This comforting bowl offers a delicate balance of flavors and nutrients, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

379kcal
Protein
40g
Fat
8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Canned Clams (170g)

1/2 cup Potato, diced (78g)

1/4 cup Celery, chopped (40g)

1/4 cup Onion, chopped (40g)

1 Garlic clove, minced (3g)

1 teaspoon Olive Oil (5g)

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

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain the canned clams, reserving a few tablespoons of the clam juice to enhance the broth if desired.

  • 2

    In a medium pot, heat olive oil over medium heat and sauté the chopped onion, celery, and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the diced potato to the pot along with the bay leaf and fresh thyme. Sauté for an additional 2 minutes.

  • 4

    Pour in the reserved clam juice along with low-fat milk, and bring the mixture to a gentle simmer. Allow the potatoes to cook until tender, about 10 minutes.

  • 5

    Gently stir in the clams and nonfat Greek yogurt, ensuring the heat is kept low to avoid curdling the yogurt.

  • 6

    Season with salt and pepper to taste, and let the chowder heat through for another 2-3 minutes without boiling.

  • 7

    Remove the bay leaf and serve the chowder hot, enjoying the light yet creamy texture.

Creamy Lightened Clam Chowder

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

Creamy Lightened Clam Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Lightened Clam Chowder

Enjoy a lighter version of a classic chowder, brimming with tender clams, lightly sautéed aromatics, and a creamy texture achieved with low-fat milk and Greek yogurt. This comforting bowl offers a delicate balance of flavors and nutrients, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

379kcal
Protein
40g
Fat
8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Canned Clams (170g)

1/2 cup Potato, diced (78g)

1/4 cup Celery, chopped (40g)

1/4 cup Onion, chopped (40g)

1 Garlic clove, minced (3g)

1 teaspoon Olive Oil (5g)

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

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Drain the canned clams, reserving a few tablespoons of the clam juice to enhance the broth if desired.

  • 2

    In a medium pot, heat olive oil over medium heat and sauté the chopped onion, celery, and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the diced potato to the pot along with the bay leaf and fresh thyme. Sauté for an additional 2 minutes.

  • 4

    Pour in the reserved clam juice along with low-fat milk, and bring the mixture to a gentle simmer. Allow the potatoes to cook until tender, about 10 minutes.

  • 5

    Gently stir in the clams and nonfat Greek yogurt, ensuring the heat is kept low to avoid curdling the yogurt.

  • 6

    Season with salt and pepper to taste, and let the chowder heat through for another 2-3 minutes without boiling.

  • 7

    Remove the bay leaf and serve the chowder hot, enjoying the light yet creamy texture.