Clam and Mushroom Chowder

• 2 cups sliced fresh mushrooms
• 2 tablespoons minced shallots
• 2 tablespoons unsalted butter
• 1 cup finely diced peeled boiling potatoes
• 1/2 cup fish stock or clam juice
• 1/2 cup dry white wine
• 1 1/2 cup chopped cherrystone or chowder clams
• 2 cups half-and-half
• Salt and freshly ground pepper to taste

1. Place the mushrooms, shallots and butter in a heavy saucepan.
2. Cover and cook over low heat until the mushrooms are tender, about 10 minutes.
3. Add the potatoes, stock and white wine.
4. Simmer, covered, until the potatoes are very soft, about 30 minutes.
5. Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.
6. Season to taste with salt and pepper and serve.

mushrooms, shallots, unsalted butter, potatoes, fish stock, white wine, salt

Taken from cooking.nytimes.com/recipes/4514 (may not work)