Forest-Inspired Clam Chowder

Experience the rustic flavors of the forest with this unique clam chowder variation that combines the earthiness of mushrooms with the briny freshness of clams, perfect for chilly nights.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

3 tbsp unsalted butter

1 large onion, diced

2 cloves garlic, minced

1 cup fresh mushrooms, sliced

2 russet potatoes, peeled and diced

1/2 cup celery, chopped

2 cups clam juice

1 cup vegetable broth

2 cups canned clams, drained

1 cup heavy cream

1 tsp dried thyme

1 tsp dried dill

Salt and pepper to taste

3 tbsp chopped fresh parsley

1/4 cup cooked bacon, crumbled

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sauté until translucent.

2. Stir in the mushrooms and cook until they release their moisture and become golden.

3. Add the diced potatoes and celery, stirring to combine with the mushroom mixture.

4. Pour in the clam juice and vegetable broth, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

5. Add the clams, heavy cream, thyme, and dill, stirring to combine. Season with salt and pepper to taste.

6. Let the chowder simmer for an additional 10 minutes to meld the flavors.

7. Serve hot, garnished with fresh parsley and crumbled bacon.

Storage

Store the clam chowder in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a saucepan over low heat, stirring occasionally until warmed through. Avoid boiling to maintain the creamy texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.