Drain mushrooms. Don't drain the clams - you'll also use the water from the can.
Melt 1 tablespoon of butter in a pot. Dice vegetables and bacon into 7 to 8 mm cubes, then add into the pot. Sauté for 10 minutes.
Add 1 tablespoon of flour and butter. Cook for 2 minutes.
Add water, soup stock cube, clams (with its liquid), and the drained mushrooms, then heat.
When it boils, turn the heat to low and cover the pot. Let cook for 10 minutes.
Add milk and salt. Stir as you heat.
It's ready to eat when it's slightly bubbly and thickened.
Also top with black pepper or parsley.
Story Behind this Recipe
Someone asked me the easiest way to make clam chowder. So I tried coming up with the simplest selection of ingredients and made a delicious dish out of them.
There's no need to de-sand the clams if you use canned ones. Stock up on canned or bagged mushrooms - they might come in handy. If you're using fresh mushrooms instead, make sure to sauté with the vegetables. When using soup stock granules, add 2 teaspoons. Please adjust the amount of salt to your liking.