• Cooking Time: 10 or so
  • Servings: 4-6
  • Preparation Time: 30


This is my adaptation of a delicious soup offered at a small Italian restaurant in Bradford, VT.


  • 1/2 Tbl. Margarine or Butter.
  • 2 Tbl. chopped Onion
  • 1 Cup (or more) sliced canned or fresh Mushrooms
  • 2 Tbl. Flour
  • 1/4 Tsp. Pepper
  • 2 Tbl. Sherry or Marsala
  • 1/2 Tsp. Worcestershire
  • 2 Cups Chicken Broth (or Boullion)
  • 1 6 oz. Can minced Clams, and their broth
  • 2 Cups Half & Half
  • Optional: Chopped Chives and Parsley.


  • In a soup pot, melt butter.
  • Add onions mushrooms and pepper; cooking till onions are translucent.
  • Sprinkle flour over all then stir and cook for a minute.
  • Deglaze with the Marsala, then immediately add the chicken stock & Worcestershire, stirring until it comes to a boil and is slightly thickened.
  • Allow to simmer for a couple of minutes, then add the clams and their broth, and the half & half.
  • Bring soup back to almost boiling before serving.
  • NOTE: As with any dairy-based soup, do not allow to boil, or it will separate.
  • This soup tastes even better if made the day before serving, to allow flavors to develop.

Categories: Chowder  Misc. Soup/Stew  Soup  Soup 
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