Northwest Clam Chowder with Oyster Mushrooms

Ingredients

• 6  bacon 
• 1 teaspoon coarse salt 
• 1 cup parsley leaves fresh loosely packed chopped
• 2 teaspoons thyme leaves fresh chopped
• 2 cups half-and-half 
• 3 pounds manila 
• 1 medium onion diced
• 4 ounces oyster mushrooms fresh separated
• 9 servings garnish: oyster mushrooms fresh
• 1 teaspoon pepper freshly ground
• 4 cups water 
• 1.3 pounds yukon gold potatoes peeled cut into 1-inch cubes

Equipment

• bowl
• frying pan
• pot
• sieve
• measuring cup
• slotted spoon
• dutch oven

Directions

1. Wash clams thoroughly, discarding any opened shells; place in a stockpot.
2. Add 4 cups water; cover and bring to a boil over medium-high heat. Cook 5 minutes or until shells open, discarding any unopened clams.
3. Remove clams with a slotted spoon, and place in a large bowl. Cool.
4. Remove clam meat from shell, reserving any juice. Coarsely chop clams, and set aside.
5. Pour liquid through a wire-mesh strainer into a 4-cup liquid measuring cup, discarding solids. Reserve 3 cups liquid.
6. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in pan.
7. Add onion and thyme, and saut 5 minutes or until onion is tender.
8. Add potatoes, 3 cups reserved clam liquid, half-and-half, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until potatoes are tender. Stir in bacon, clams, parsley, and separated mushrooms; serve immediately.
9. Garnish with fresh oyster mushrooms.