Name: New England Clam Chowder with Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 slice nitrate-free bacon; 1 medium yellow onion; 2 stalk celery; 0.5 medium russet potato; 1 cup clam juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 cup canned chopped clams; 0.25 cup non-fat plain Greek yogurt; 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 with Bacon

Sautéed bacon and tender clams simmered in a creamy, herb-infused broth with hearty potato chunks for a comforting and velvety finish.

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NUTRITION

Protein

45.0g

Fat

8.6g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

0.5 slice nitrate-free bacon

1 medium yellow onion

2 stalk celery

0.5 medium russet potato

1 cup clam juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 cup canned chopped clams

0.25 cup non-fat plain Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
In a large pot over medium heat, cook the chopped bacon until crispy.
2
Remove bacon with a slotted spoon and set aside, leaving about 0.5 tbsp of fat in the pot.
3
Add the diced onion and celery to the pot, sautéing until the onions are translucent and fragrant.
4
Stir in the cubed potatoes, clam juice, sea salt, black pepper, and dried thyme.
5
Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are fork-tender.
6
Stir in the chopped clams and cook for 2-3 minutes until heated through.
7
Remove from heat and whisk in the Greek yogurt until the soup is smooth and creamy.
8
Serve topped with the crispy bacon and fresh parsley.