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Parisfox · Hunter Joined: 27 May 2006 Posts: 106 Location: Nebraska

Clam Chowder or *Crab Bisque

2 Cans minced chopped Clams
4 Ribs Celery
1/2 Medium Onion, chopped
1 pound fresh Mushrooms
1 clove garlic
3 Tablespoons Butter
Half & Half or Heavy Whipping Cream

Cut the mushroom stems in thick slices and place the cap flat on the cutting board. Then cut the cap in quarters to give the soup a chowder feel.
If the mushrooms are large, cut into 6 or 8 pieces. They will look like little triangles.

Saute' the onion, celery & garlic in butter until tender; add mushrooms and 2 cans chopped clams, with juice.
Cook about 5 minutes (until mushrooms are tender); then add Half & Half or Cream. May be thinned a little with water or chicken stock.
Heat just until the cream is warmed through. Do Not Boil!

*Crab Bisque: As above, except substitute Crab for the Clams (do not drain)

_________________
Judy
Squeeze those carbs right outta your life!!