Ingredients
- 2 cups sliced fresh mushrooms
- 2 tablespoons minced shallots
- 2 tablespoons unsalted butter
- 1 cup finely diced peeled boiling potatoes
- ½ cup fish stock or clam juice
- ½ cup dry white wine
- 1 ½ cup chopped cherrystone or chowder clams
- 2 cups half-and-half
- Salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
341 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 18 grams protein; 85 milligrams cholesterol; 613 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place the mushrooms, shallots and butter in a heavy saucepan. Cover and cook over low heat until the mushrooms are tender, about 10 minutes.
- Add the potatoes, stock and white wine. Simmer, covered, until the potatoes are very soft, about 30 minutes. Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.
- Season to taste with salt and pepper and serve.
50 minutes
Dining and Cooking