Mushroom Clam Chowder

A lighter take on clam chowder that swaps the heavy cream for skim milk thickened with cornstarch. You still get a creamy, satisfying bowl, but without the richness that makes traditional chowder feel like a meal-ender.

Fresh mushrooms add earthy depth that pairs naturally with the briny clams. Saute them first to drive off moisture and concentrate their flavor before the clam juice, celery, and onion go in.

Using the undrained canned clams is important. That canned juice is concentrated clam broth, and it’s what gives this lighter chowder its seafood backbone. Without it, the skim milk base would taste thin and bland.

A pinch of cayenne adds just enough warmth to keep things interesting without making the chowder spicy.

Kitchen Tips

• Mix the cornstarch into the cold milk mixture before adding to the pot. Adding cornstarch directly to hot liquid causes lumps.
• Simmer gently after adding the milk. High heat can scorch skim milk and give the chowder a burnt flavor.
• Don’t skip the fresh parsley garnish. That pop of green and herbal brightness lifts the whole bowl.

Variations

• New England style: Replace the skim milk with whole milk or half-and-half and add diced potatoes for a richer, more traditional version.
• Bacon topped: Crumble crispy bacon over each bowl for a smoky contrast against the creamy broth.