Forest-Inspired Clam Chowder

Name: Forest-Inspired Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Imagine wandering through a lush forest, the earthy scent of mushrooms mingling with the cool breeze. This Forest-Inspired Clam Chowder captures that essence, blending the freshness of mushrooms with the rich flavors of clams and herbs. It’s a cozy bowl of comfort perfect for chilly days.

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Ingredients for Forest-Inspired Clam Chowder

Butter provides a rich base and helps sauté the vegetables to perfection. The onion and garlic add a savory depth, while the mushrooms bring an earthy flavor that elevates the dish. Russet potatoes are starchy and perfect for creating a thick, comforting consistency. Celery adds crunch and a mild, aromatic taste. Clam juice and vegetable broth form the savory liquid base, infusing the chowder with a delicate seafood essence. The canned clams are the star, providing protein and a briny flavor. Heavy cream makes everything velvety and luxurious, while dried thyme and dried dill infuse herbal notes. Seasoning with salt and pepper balances the flavors. Finally, fresh parsley and crumbled bacon add a burst of freshness and smoky crunch.

Tips & Tricks

If you prefer a thicker chowder, mash some of the potatoes against the side of the pot before adding the clams and cream.
Feel free to swap fresh mushrooms with canned ones if that's what you have on hand.
For an added depth of flavor, try sautéing the mushrooms separately until deeply caramelized before adding to the pot.

Serving Suggestions

This clam chowder pairs beautifully with crusty bread or a warm, buttery biscuit. A simple green salad with a lemon vinaigrette would complement the rich flavors of the chowder without overpowering it.

Frequently Asked Questions

Can I use fresh clams instead of canned?: Absolutely! Just be sure to clean and cook them thoroughly before adding them to the chowder.
Can this chowder be frozen?: Yes, but keep in mind that the texture may change slightly after thawing. It's best to freeze without the cream and add it when reheating.

Forest-Inspired Clam Chowder Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it’s bubbly and fragrant, add in the diced onion and minced garlic. You’ll want to sauté them until they turn translucent, which should take about 5 minutes.

Next, stir in the mushrooms. Let them cook until they release their moisture and start to turn golden brown. This step is key to achieving that lovely earthy flavor.

Now, add the diced potatoes and chopped celery. Stir everything together, making sure the potatoes and celery are well coated with the buttery mushroom mixture.

Pour in the clam juice and vegetable broth, giving everything a good stir. Bring the mixture to a simmer, then let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.

Add the clams, heavy cream, thyme, and dill. Stir until everything is well combined. Season the chowder with salt and pepper to your liking.

Let the chowder simmer for another 10 minutes to allow all the flavors to meld beautifully together.

Serve the chowder hot, garnished with fresh parsley and a sprinkle of crumbled bacon for that perfect finishing touch.

Why You'll Love This Recipe

Earthy twist on a classic chowder, thanks to fresh mushrooms.
Rich, creamy texture without being overly heavy.
Easily adaptable with pantry-friendly ingredients.
Quick to prepare, making it a great weeknight meal.

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

Step-by-step 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.