Easy Vegetable Clam Chowder
Lovely and lighter version of a vegetable clam chowder. This will be one of your favorites night dinners after you try it once.
Servings: 4 people
Ingredients
- 1 carrot
- 1 big potato
- 1 onion
- 4 shiitake mushrooms
- 200 grams frozen clams (without the shell)
- 3 garlic cloves minced
- 2 cup water
- 2 cup vegetable broth
- ½ cup milk
- 2 tbsp butter
- 1 tbsp of cut chives
- Salt and Pepper
Instructions
- Cut the carrot, the potato, the mushrooms and the onion into small pieces.
- Heat a big soup pot and melt the butter.
- Add the onion and the garlic and cook over low heat for a couple minutes.
- Add the potatoes, the carrots, and the mushrooms and cook for 5 minutes until the mushrooms lose a bit of water.
- Add the water, the vegetable broth, and the frozen clams and let it simmer for about 15 minutes (until the carrots and the potatoes are fork-tender).
- Pour the milk and season with salt and pepper to taste. Cook for a couple minutes.
- Serve and sprinkle with chives.