Mushroom Clam Chowder Recipe

Name: Mushroom Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 cup mushrooms fresh, chopped; 1 teaspoon vegetable oil; 7 ounces clams canned, minced; 1/2 cup celery chopped; ⅓ cup onions chopped; 1/2 teaspoon salt; ⅛ teaspoon black pepper; ⅛ teaspoon cayenne pepper; 113 cups milk, skim, (non fat) powder non-fat; 1 1/2 cups water cold; 1 tablespoon cornstarch; 2 tablespoons parsley leaves fresh, minced

Servings: persons

1/2 cup mushrooms fresh, chopped
1 teaspoon vegetable oil
7 ounces clams canned, minced
1/2 cup celery chopped
⅓ cup onions chopped
1/2 teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
113 cups milk, skim, (non fat) powder non-fat
1 1/2 cups water cold
1 tablespoon cornstarch
2 tablespoons parsley leaves fresh, minced

1
Heat oil in saucepan and saute mushrooms.
2
Stir in undrained clams, celery, onion, salt, pepper and cayenne.
3
Cover and let simmer for 5 minutes.
4
Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 cups skim milk for the powder and water).
5
Stir milk mixture into saucepan and simmer over low heat until soup thickens.
6
Pour into serving bowls and top each serving with 1/2 tablespoon parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup mushrooms fresh, chopped, 1 teaspoon vegetable oil, 7 ounces clams canned, minced, 1/2 cup celery chopped, and more.

Yes, Mushroom Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Clam Chowder

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