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.
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 48.7mg||15 %|
|Sodium 140mg||5 %|
|Potassium 1136.4mg||30 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 43.3g|
|Protein 20.8g||30 %|
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Calories per serving: 336
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