Clam and Mushroom Chowder

By Florence Fabricant

Total Time
50 minutes
Rating
4(9)
Comments
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Featured in: FOOD; Don't Shun Clams, Just Cook Them Well

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    Season to taste with salt and pepper and serve.

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Ratings

4 out of 5
9 user ratings
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Comments

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Stephanie

Great recipe, uncomplicated and delicious as written. Will add fresh parsley and use slightly less half & half next time.

Leslie

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.

Jean

This is delicious. I added a little oyster sauce with the mushrooms and shallots Used 1 10 oz can of canned clams and their juice. Didn't have that much half and half so I just used whole milk which makes this a pantry dish cause I usually stock the rest of the ingredients. Definitely making again.

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