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Shelly's White Clam Chowder

 Rachel Louise
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What You Need

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Make It

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  • Combine the onion, 3 cups water, and wine in medium, nonstick pot. Heat until simmering, and simmer on low for 30 minutes. Do not boil! Strain the bouillon, discarding the solids. Combine the clams, saving their juice on the side, with the bouillon in pot. Cook over low heat about 5 minutes.
  • Sautee the mushrooms, scallions, and bacon, in oil, over medium heat until mushrooms are tender, about 5 minutes. Stir in the bouillon, reserved clam juice, salt, pepper and pepper sauce.
  • Mix cornstarch and 1 Tbsp. water, in a separate cup, stir until smooth and add to soup. Simmer over low heat, stirring often, for 5 minutes. Remove from heat and stir in whipped cream. Serve immediately, as this does not reheat well!!


Mommy's recipe.

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