Name: Classic New England Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slices nitrate-free bacon; 0.25 tsp extra virgin olive oil; 0.5 cup yellow onion; 0.5 cup celery; 0.5 cup Yukon Gold potato; 1 cup clam juice; 5 oz canned chopped clams; 0.25 cup plain 2% Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Classic New England Clam Chowder

Tender clams and diced potatoes simmered in a creamy, herb-infused broth for a comforting bowl that delivers a rich and velvety texture.

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NUTRITION

Protein

35.8g

Fat

9.1g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

1 slices nitrate-free bacon

0.25 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup celery

0.5 cup Yukon Gold potato

1 cup clam juice

5 oz canned chopped clams

0.25 cup plain 2% Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

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PREPARATION

1
In a large pot over medium heat, crisp the bacon until golden, then remove and crumble, reserving the flavorful rendered fat.
2
Add the olive oil to the pot along with the diced onion and celery, sautéing until the vegetables are translucent.
3
Stir in the diced potatoes, clam juice, sea salt, black pepper, and dried thyme, bringing the mixture to a gentle simmer.
4
Cover and cook for 10 minutes until the potatoes are fork-tender.
5
Stir in the chopped clams and their liquid, heating through for 2 minutes.
6
Remove from heat and temper the Greek yogurt by whisking in a splash of warm broth before folding it into the soup for a smooth finish.
7
Garnish with the crumbled bacon and fresh parsley before serving.