2 Tbl olive oil
2 Tbl butter
1 onion, chopped
3 cloves garlic, minced
1 cup dried mushrooms*
1 can clams, 6.5 oz, liquid reserved
4 Russet potatoes, peeled & chopped
2 cups soymilk, unsweetened or original
2 Tbl cornstarch
Freshly ground black pepper
In your soup pot, melt olive oil and butter over medium heat. Add onion and garlic. Cook until soft.
While the onions and garlic cook, put dried mushrooms and 1 cup of water in a microwave safe measuring cup and microwave for 1 to 2 minutes to re-hydrate.
Drain the mushrooms, reserving liquid. Drain clams, reserving liquid. Add the mushroom and clam liquid back to your measuring cup. Add to that enough water to make 3 cups. Add to your pot with the onions and garlic.
Add in the mushrooms, chopping first if needed, and the potatoes. Cover. Bring to a boil, reduce heat to a simmer and cook until potatoes are tender... about 10 minutes.
Add 2 cups soy milk and the clams. Mix 1/2 cup soy milk with 2 tablespoons cornstarch and add to the soup. Cook until bubbly then a minute or two longer. Add a bit of salt, some fresh ground pepper and a splash of Worcestershire sauce. Serve.
I served the clam chowder with Jiffy cornbread (2 boxes baked in my cast iron skillet) and salad.
*Dried mushrooms are great to keep around. They are a fast and easy way to add flavor and nutrients to any soup, casserole, or stir fry. I usually get dried shiitakes at the Asian market for a fraction of the price of fresh and they keep for a LONG time.