Savory Clam and Mushroom Chowder

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

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

  • Servings: 4-6
  • Difficulty: easy
  • Print

Savory Clam and Mushroom Chowder

  • 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


  1. Heat olive oil in a large soup pot and saute leeks and mushrooms until soft.
  2. 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.
  3. Cook soup over medium heat until potatoes are fork-tender, 15-20 minutes.
  4. Stir in milk and clams and continue to cook until heated through, a few minutes more.
  5. Stir in chopped parsley just before serving.

From the kitchen of

Savory Clam and Mushroom Chowder

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