Clam and Mushroom Chowder
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sliced fresh mushrooms
- 2tablespoons minced shallots
- 2tablespoons unsalted butter
- 1cup finely diced peeled boiling potatoes
- ½cup fish stock or clam juice
- ½cup dry white wine
- 1½cup chopped cherrystone or chowder clams
- 2cups half-and-half
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
235 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 13 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the mushrooms, shallots and butter in a heavy saucepan. Cover and cook over low heat until the mushrooms are tender, about 10 minutes.
- Step 2
Add the potatoes, stock and white wine. Simmer, covered, until the potatoes are very soft, about 30 minutes. Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.
- Step 3
Season to taste with salt and pepper and serve.
Private Notes
Comments
I do the quick and dirty version when I need a super quick tasty meal. Into a four cup glass microwave safe container: one can cream of mushroom soup, one 6.5 oz. canned clams with juice, 1/2 can (the soup can) skim milk, a palm-full of dried onion flakes, a handful of fresh spinach coarsely chopped. Microwave on high for about 3 minutes, stir and then microwave one or two more minutes until hot but not bubbling. Ground pepper to taste and sometimes a few crushed pita chips.
Great recipe, uncomplicated and delicious as written. Will add fresh parsley and use slightly less half & half next time.
Needed to use up a can of clams and a container of mushrooms. Happened upon this recipe, and did not have potatoes on hand so I improvised with chopped celery and a 14 oz can of diced tomatoes. It gave a "Manhattan" feel to the chowder that was nice to dip bread into. Finished with coarse salt and cayenne. It was enjoyable enough that I would make this recipe again with the right ingredients.