Northwest Clam Chowder with Oyster Mushrooms

Coastal Living
9 cups


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3 pounds 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 teaspoons chopped fresh thyme
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 cups half-and-half
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 cup loosely packed fresh parsley leaves, chopped
4 ounces fresh oyster mushrooms, separated into pieces
Garnish: fresh oyster mushrooms
Garnish: fresh oyster mushrooms


Wash clams thoroughly, discarding any opened shells; place in a stockpot. 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. Remove clams with a slotted spoon, and place in a large bowl. Cool. Remove clam meat from shell, 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.

Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Add onion and thyme, and sauté 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.

Created date

June 2001