Hearty New England Clam Chowder

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

Hearty New England Clam Chowder

YOUR SOLIN GENERATED RECIPE

Hearty New England Clam Chowder

Creamy chowder simmered with tender clams and smoky bacon, featuring a velvety texture from golden potatoes and a hint of fresh thyme.

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NUTRITION

507kcal
Protein
46.6g
Fat
13.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

0.5 slice Nitrate-free bacon

0.5 cup Yellow onion

0.5 cup Celery

1 tsp Garlic

0.75 cup Yukon Gold potato

1 cup Clam juice

8 oz Chopped clams

0.13 cup Full-fat coconut milk

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Fresh thyme

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PREPARATION

  • 1

    In a medium pot, cook the chopped bacon over medium heat until crispy.

  • 2

    Add the diced onion, celery, and garlic to the pot, sautéing in the rendered bacon fat until softened and fragrant.

  • 3

    Stir in the cubed potatoes and pour in the clam juice, bringing the mixture to a gentle simmer.

  • 4

    Cover and cook for 10-12 minutes until the potatoes are fork-tender.

  • 5

    Whisk the arrowroot powder into the coconut milk until smooth, then stir it into the pot along with the chopped clams and their liquid.

  • 6

    Season with sea salt, black pepper, and fresh thyme, then simmer for another 3-5 minutes until the chowder has thickened beautifully.

Hearty New England Clam Chowder

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

Hearty New England Clam Chowder

YOUR SOLIN GENERATED RECIPE

Hearty New England Clam Chowder

Creamy chowder simmered with tender clams and smoky bacon, featuring a velvety texture from golden potatoes and a hint of fresh thyme.

NUTRITION

507kcal
Protein
46.6g
Fat
13.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

0.5 slice Nitrate-free bacon

0.5 cup Yellow onion

0.5 cup Celery

1 tsp Garlic

0.75 cup Yukon Gold potato

1 cup Clam juice

8 oz Chopped clams

0.13 cup Full-fat coconut milk

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Fresh thyme

PREPARATION

  • 1

    In a medium pot, cook the chopped bacon over medium heat until crispy.

  • 2

    Add the diced onion, celery, and garlic to the pot, sautéing in the rendered bacon fat until softened and fragrant.

  • 3

    Stir in the cubed potatoes and pour in the clam juice, bringing the mixture to a gentle simmer.

  • 4

    Cover and cook for 10-12 minutes until the potatoes are fork-tender.

  • 5

    Whisk the arrowroot powder into the coconut milk until smooth, then stir it into the pot along with the chopped clams and their liquid.

  • 6

    Season with sea salt, black pepper, and fresh thyme, then simmer for another 3-5 minutes until the chowder has thickened beautifully.