Clam and Mushroom Chowder

1. 1

   Place the mushrooms, shallots and butter in a heavy saucepan.

2. 2

   Cover and cook over low heat until the mushrooms are tender, about 10 minutes.

3. 3

   Add the potatoes, stock and white wine.

4. 4

   Simmer, covered, until the potatoes are very soft, about 30 minutes.

5. 5

   Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.

6. 6

   Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.