• Mushroom Clam Chowder

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    A big thank you to Jenni from our Facebook community for sharing this delicious recipe for clam chowder!

    Ingredients:
    • One red onion chopped
    • 3 stalks celery chopped
    • 3 carrots peeled and diced
    • 2 tablespoons olive oil
    • 2 tbs sherry wine
    • 1 tsp chicken base (I used Organic “Better than Boullion” Chicken Base)
    • 3 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh thyme
    • 10-25 turns of fresh pepper
    • salt to taste if needed (clams, clam juice, and chicken base contain a lot of sodium)
    • 2 8oz bottles of snows clam nectar
    • 2 cans minced clams (drained)
    • 6 small portobello mushrooms sliced
    • 2/3 cups half and half
    • 1 tablespoon cornstarch (more if you like it thick)
    Directions:

    Saute veggies in oil, add sherry and bring to boil, reduce heat. Add herbs, clams, clam nectar, mushrooms and heat through. Mix half/half with cornstarch before adding to mixture. Add to mixture, bring to boil, reduce heat to simmer for a few minutes. Thickens as it cools.

    Pretty tasty  Quick too!! 8-10 cups or 4-5 servings.

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