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Recipe For Mushroom Clam Chowder

Recipe  For Mushroom Clam Chowder

Mushroom Clam Chowder


  • 1/2 cup fresh mushrooms, chopped
  • 1 teaspoon veg oil
  • 7 oz minced clams (canned)
  • 1/2 cup celery, chopped
  • 1/3 cup onion, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne
  • 1 1/3 cup nonfat dry milk powder
  • 1 1/2 cup cold water
  • 1 tablespoon cornstarch
  • 2 tablespoon fresh parsley, minced


1. Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes.

2. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and

3. simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving)

Makes 4 servings

Recipe For Mushroom Clam Chowder
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