Name: New England Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Canned chopped clams; 0.5 slice Nitrate-free bacon; 0.25 medium Russet potato; 0.5 cup Yellow onion; 0.5 cup Celery; 2 cloves Garlic; 0.5 cup Clam juice; 0.25 cup 2% milk; 0.5 tbsp Arrowroot powder; 1 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

New England Clam Chowder

Simmered tender clams and diced potatoes in a velvety, herb-infused cream base for a comforting bowl that captures the essence of the coast.

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NUTRITION

Protein

42.6g

Fat

9.1g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Canned chopped clams

0.5 slice Nitrate-free bacon

0.25 medium Russet potato

0.5 cup Yellow onion

0.5 cup Celery

2 cloves Garlic

0.5 cup Clam juice

0.25 cup 2% milk

0.5 tbsp Arrowroot powder

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Dice the bacon and cook in a large pot over medium heat until crisp.
2
Remove bacon bits and set aside, keeping the rendered fat in the pan for flavor.
3
Sauté the diced onion and celery in the bacon fat until translucent.
4
Add minced garlic and dried thyme, stirring for 60 seconds until aromatic.
5
Pour in the clam juice and add the cubed potatoes; simmer for 10-12 minutes until soft.
6
Whisk arrowroot powder into the milk and stir into the pot to create a creamy texture.
7
Stir in the chopped clams and reserved bacon, warming for 3 minutes without boiling.
8
Season with sea salt and black pepper, then finish with a sprinkle of fresh parsley.