Name: New England Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cups chopped clams; 1 cup clam juice; 1 medium Yukon gold potato; 0.5 cup yellow onion; 0.5 cup celery; 0.25 tbsp grass-fed butter; 0.5 cup nonfat Greek yogurt; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

New England Clam Chowder

Tender clams simmered in a creamy, herb-infused broth with buttery Yukon gold potatoes for a comforting and velvety coastal classic.

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NUTRITION

Protein

58.9g

Fat

5.2g

Carbs

55.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cups chopped clams

1 cup clam juice

1 medium Yukon gold potato

0.5 cup yellow onion

0.5 cup celery

0.25 tbsp grass-fed butter

0.5 cup nonfat Greek yogurt

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Melt the grass-fed butter in a large pot over medium heat.
2
Add the diced yellow onion, celery, and minced garlic, sautéing until the vegetables are translucent and fragrant.
3
Stir in the cubed Yukon gold potato and dried thyme to coat them in the butter.
4
Pour in the clam juice and bring the mixture to a gentle simmer, cooking until the potatoes are fork-tender.
5
Add the chopped clams to the pot and cook for 2 minutes until just heated through.
6
Turn off the heat and whisk in the nonfat Greek yogurt until the chowder is creamy and well-combined.
7
Season with sea salt and black pepper before serving in a warm bowl.