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Northwest Clam Chowder with Oyster Mushrooms

Source of Recipe


Coastal Living






List of Ingredients



• 3 lbs. Manila, Pacific littleneck, Washington butter, or other small hard-shell clams
  
• 4 cups water
  
• 6 bacon slices, cut crosswise into 1/2-inch pieces
  
• 1 medium onion, diced
  
• 2 tsp chopped fresh thyme
  
• 1-1/4 lbs. Yukon Gold potatoes, peeled and cut into 1-inch cubes
  
• 2 cups half-and-half
  
• 1 tsp coarse salt
  
• 1 tsp freshly ground pepper
  
• 1 cup loosely-packed fresh parsley leaves, chopped
  
• 4 ounces fresh oyster mushrooms, separated into pieces
  
• *
  
• Garnish: fresh oyster mushrooms
  






Instructions



1. Wash clams thoroughly, discarding any opened shells; place in a stock pot. Add 4 cups water; cover and bring to a boil over medium-high heat. Cook 5 minutes, or until shells open, discarding any unopened clams.
   
   
2. Remove clams with a slotted spoon, and place in a large bowl. Cool.
   
   
3. Remove clam meat from shells, reserving any juice. Coarsely chop clams, and set aside. Pour liquid through a wire-mesh strainer into a 4-cup liquid measuring cup, discarding solids. Reserve 3 cups liquid.
   
   
4. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Add onion and thyme, and saute 5 minutes or until onion is tender. Add potatoes, 3 cups reserved clam liquid, half-and-half, salt and pepper; bring to a boil. Cover, reduce heat and simmer 7 minutes or until potatoes are tender. Stir in bacon, clams, parsley and separated mushrooms; serve immediately.
   
   Garnish with fresh oyster mushrooms.
   
   Makes 9 cups.