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A Cooking Adventure
with Thom |
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Printer Friendly Copy
Mushroom Clam Chowder
Thom Hackett
Servings: 4
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Ingredients
½ cup fresh mushroom, chopped
1 teaspoon oil
1 (8 oz. can) clam, minced
½ cup celery, chopped
⅓ cup onion, chopped
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cayenne
1⅓
cups non-instant nonfat dry milk
1½ cups cold water
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped |
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Cooking Method
Heat oil in saucepan and sauté mushrooms.
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Stir in clams, celery,
onions, salt, pepper and cayenne.
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Cover and simmer for 5 minutes.
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Mix together dry milk, water, and cornstarch. (can substitute 1½
cups skim milk for dry milk and water).
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Stir milk into saucepan
and simmer over low heat until soup thickens.
Pour into serving
bowls and top each with parsley. |
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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