Savory Clam and Mushroom Chowder is creamy with mushrooms as well as potatoes, and is very warming on a cold winter’s day.
Savory Clam and Mushroom Chowder
by Sue Lau | Palatable Pastime
This is a delicious alternative to the ordinary New England style clam chowder. I love mushroom soups and bisques and find that the mushrooms really do make this chowder special. It makes a hearty warming lunch for a chilly day!
This chowder uses a lot of pantry staples so it is easy to keep the ingredients on hand!
Savory Clam and Mushroom Chowder
Ingredients:
- 2 10-ounce cans whole baby clams, drained and juice reserved
- 1 1/2 pounds white new potatoes, quartered
- 1 pound crimini mushrooms, quartered
- 1 cup chopped leek
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 cup flour
- 2 cups chicken broth
- 12 ounces evaporated milk
- 2 tablespoons chopped fresh parsley
Method:
- Heat olive oil in a large soup pot and saute leeks and mushrooms until soft.
- Stir flour into mushroom mix until they are coated, then stir in the salt, celery seed, cayenne pepper, black pepper, chicken broth, reserved clam juice and potatoes.
- Cook soup over medium heat until potatoes are fork-tender, 15-20 minutes.
- Stir in milk and clams and continue to cook until heated through, a few minutes more.
- Stir in chopped parsley just before serving.
From the kitchen of palatablepastime.com
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