Mushroom Clam Chowder
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mushrooms
fresh, chopped |
*
|
| 1 | teaspoon |
vegetable oil
|
|
| 7 | ounces |
clams
canned, minced |
|
| ½ | cup |
celery
chopped |
|
| ⅓ | cup |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 ⅓ | cups |
milk, skim, (non fat) powder
non-fat |
|
| 1 ½ | cups |
water
cold |
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mushrooms
fresh, chopped |
*
|
| 5 | ml |
vegetable oil
|
|
| 202.3 | ml/g |
clams
canned, minced |
|
| 118 | ml |
celery
chopped |
|
| 79 | ml |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 315 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 355 | ml |
water
cold |
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
Directions
Heat oil in saucepan and sauté mushrooms.
Stir in undrained clams, celery, onion, salt, pepper and cayenne.
Cover and let simmer for 5 minutes.
Mix together milk powder, water, and cornstarch (you may substitute 1½ cups skim milk for the powder and water).
Stir milk mixture into saucepan and simmer over low heat until soup thickens.
Pour into serving bowls and top each serving with ½ tablespoon parsley.
