Name: Creamy New England Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz canned chopped clams; 0.5 cup clam juice; 0.5 medium russet potato; 0.5 cup yellow onion; 0.5 cup celery; 1 clove garlic; 0.5 tbsp ghee; 1 tbsp all-purpose flour; 0.5 cup 1% milk; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme

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

YOUR SOLIN GENERATED RECIPE

Creamy New England Clam Chowder

Sautéed aromatics and tender potatoes simmered in a velvety clam broth, finished with succulent chopped clams for a comforting, sea-salted finish.

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NUTRITION

Protein

51.0g

Fat

10.7g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

8 oz canned chopped clams

0.5 cup clam juice

0.5 medium russet potato

0.5 cup yellow onion

0.5 cup celery

1 clove garlic

0.5 tbsp ghee

1 tbsp all-purpose flour

0.5 cup 1% milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

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PREPARATION

1
Drain the canned clams, reserving 0.5 cup of the liquid clam juice, and set both components aside.
2
In a medium pot over medium heat, melt the ghee and sauté the diced onion, celery, and minced garlic until the onions are translucent and fragrant.
3
Stir in the flour and cook for 1 minute to create a light roux, ensuring no dry clumps remain.
4
Slowly whisk in the reserved clam juice and milk until the liquid is smooth and slightly thickened.
5
Add the diced potatoes, sea salt, black pepper, and dried thyme, then bring the mixture to a gentle simmer.
6
Cover and cook for 10 to 12 minutes, or until the potatoes are fork-tender.
7
Stir in the chopped clams and heat through for 2 minutes before serving hot.