Northwest Clam Chowder With Oyster Mushrooms Recipe

Name: Northwest Clam Chowder With Oyster Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Manila, Pacific littleneck, Washington butter, or other small hard-shell clams; 4 cups water; 6 bacon slices, cut crosswise into 1/2-inch pieces; 1 medium onion, diced; 2 teaspoons chopped fresh thyme; 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 2 cups half-and-half; 1 teaspoon coarse salt; 1 teaspoon freshly ground pepper; 1 cup loosely packed fresh parsley leaves, chopped; 4 ounces fresh oyster mushrooms, separated into pieces; Garnish: fresh oyster mushrooms; Garnish: fresh oyster mushrooms

Servings: persons

3 pounds Manila, Pacific littleneck, Washington butter, or other small hard-shell clams
4 cups water
6 bacon slices, cut crosswise into 1/2-inch pieces
1 medium onion, diced
2 teaspoons chopped fresh thyme
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 cups half-and-half
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 cup loosely packed fresh parsley leaves, chopped
4 ounces fresh oyster mushrooms, separated into pieces
Garnish: fresh oyster mushrooms
Garnish: fresh oyster mushrooms

1
Wash clams thoroughly, discarding any opened shells; place in a stockpot. Add 4 cups water; cover and bring to a boil over medium-high heat. Cook 5 minutes or until shells open, discarding any unopened clams. Remove clams with a slotted spoon, and place in a large bowl. Cool. Remove clam meat from shell, reserving any juice. Coarsely chop clams, and set aside. Pour liquid through a wire-mesh strainer into a 4-cup liquid measuring cup, discarding solids. Reserve 3 cups liquid.
2
Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Add onion and thyme, and saute 5 minutes or until onion is tender. Add potatoes, 3 cups reserved clam liquid, half-and-half, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until potatoes are tender. Stir in bacon, clams, parsley, and separated mushrooms; serve immediately. Garnish with fresh oyster mushrooms.

3399

kcal

Calories

339

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 pounds Manila, Pacific littleneck, Washington butter, or other small hard-shell clams, 4 cups water, 6 bacon slices, cut crosswise into 1/2-inch pieces, 1 medium onion, diced, and more.

Yes, Northwest Clam Chowder With Oyster Mushrooms 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.

That's it — enjoy your meal!

Northwest Clam Chowder With Oyster Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions