CLAM AND MUSHROOM CHOWDER

Clam and Mushroom Chowder image

Provided by Florence Fabricant

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups sliced fresh mushrooms
2 tablespoons minced shallots
2 tablespoons unsalted butter
1 cup finely diced peeled boiling potatoes
1/2 cup fish stock or clam juice
1/2 cup dry white wine
1 1/2 cup chopped cherrystone or chowder clams
2 cups half-and-half
Salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 8 grams, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams