Mushroomy Clam Chowder Recipes

RICH & CREAMY MUSHROOM "CLAM" CHOWDER

Steps:

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

SCALLOP AND MUSHROOM CHOWDER

Steps:

• In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
• Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
• Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

CLAM CHOWDER

Steps:

• Drain clams, reserving liquid; set the clams aside. , In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams.

QUICK AND EASY CLAM CHOWDER

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.

CATHIE'S CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

CLAM AND MUSHROOM CHOWDER

Steps:

• Place the mushrooms, shallots and butter in a heavy saucepan. Cover and cook over low heat until the mushrooms are tender, about 10 minutes.
• Add the potatoes, stock and white wine. Simmer, covered, until the potatoes are very soft, about 30 minutes. Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.
• Season to taste with salt and pepper and serve.

HEALTHY CLAM CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

SLOW COOKER NEW ENGLAND CLAM CHOWDER RECIPE

Steps:

• Add clams and juice to slow cooker.
• Add cream of mushroom soup, potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt and pepper to slow cooker.
• Mix thoroughly until combined.
• Cover and cook on high for 4 hours.
• Add half and half and cook on high for one additional hour.
• Remove bay leaf before serving.

MUSHROOMY CLAM CHOWDER

Steps:

• Boil the potatoes in water, drain.
• In separate pan, saute onion in margarine.
• Add chowder, mushroom soup and milk.
• Add potatoes.
• Add salt and pepper to taste.
• Warm and serve.