How to Make Cream of Mushroom and Clam Soup

Clam chowders are comfort food, and can be thickened with either a roux or a cream base.
Clam chowders are comfort food, and can be thickened with either a roux or a cream base. | Source

This recipe for cream of mushroom soup with clams uses canned minced clams and fresh button mushrooms. It is cream based using half and half, and is flavored with freshly ground black pepper. Keep the clam juices when opening the canned clams for use in the soup.


  • 1 7-oz can of minced clams
  • 1/4 cup small diced celery hearts
  • 1 small onion small diced
  • 1 1/2 cups half and half
  • 1 oz unsalted butter
  • 1/2 lb. fresh mushrooms, thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dry mustard powder


  1. Open the canned clams and drain the juices into a sauce pan. Add the small diced celery hearts and onion. Simmer the vegetables over medium heat in the clam juice until softened.
  2. Add in the half and half. Do not allow to boil, just keep at medium to medium-low heat.
  3. While the onions and celery hearts are simmering in the half and half and clam base, melt the unsalted butter in a separate saute pan. Saute the mushrooms until lightly browned.
  4. Add the sauteed mushrooms into the soup mixture and season with the salt, black pepper and dry mustard. Bring up the temperature and cook until the mixture is very hot, and serve immediately.

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Comments 2 comments

Reynold Jay profile image

Reynold Jay 5 years ago from Saginaw, Michigan

Looks like a great recipe to me and I gotta give it a try!

Welcome to HUB writing. I enjoyed this very much. You have this laid out beautifully and it is easy to understand. Keep up the great HUBS. I must give this an “Up ONE and Useful.” I'm now your fan! RJ

Hypnotherapy-Guru profile image

Hypnotherapy-Guru 5 years ago from Idaho

Looks delicious

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