Title: Mushroom Clam Chowder
Categories: Soup Seafood
Yield: 4 Servings

1/2	c	Fresh mushrooms, chopped
1	ts	Veg oil
7	oz	Minced clams (canned)
1/2	c	Celery, chopped
1/3	c	Onion, chopped
1/2	ts	Salt
1/8	ts	Pepper
1/8	ts	Cayenne
1 1/3	c	Nonfat dry milk powder
1 1/2	c	Cold water
1	tb	Cornstarch
2	tb	Fresh parsley, minced

Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving)

Makes 4 servings

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