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A Cooking Adventure with Thom

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Mushroom Clam Chowder

Thom Hackett

Servings: 4





½ cup fresh mushroom, chopped
1 teaspoon oil
1 (8 oz. can) clam, minced
½ cup celery, chopped
cup onion, chopped
¼ teaspoon salt
  teaspoon pepper
teaspoon cayenne
cups non-instant nonfat dry milk
1½ cups cold water
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped

Cooking Method

Heat oil in saucepan and sauté mushrooms. 

  1. Stir in clams, celery, onions, salt, pepper and cayenne. 

  2. Cover and simmer for 5 minutes. 

  3. Mix together dry milk, water, and cornstarch.  (can substitute 1½ cups skim milk for dry milk and water). 

  4. Stir milk into saucepan and simmer over low heat until soup thickens. 

Pour into serving bowls and top each with parsley.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183