• Mushroom Clam Chowder


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

    • 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)

    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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