Italian Clam and Porcini Mushroom*

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By Aliza Green

Wednesday, February 20, 2008

Makes 2 1/2 quarts, about 8 servings

Soak 1/2 cup (about 1/2 ounce) dried porcini mushrooms in just-boiled water to cover until softened, about 10 minutes. Lay a dampened paper towel in a sieve set over a bowl. Scoop out the soaked porcini, chop into small bits and set aside. Strain the mushroom "liquor" through the paper towel to remove grit and set it aside.

Meanwhile, heat 2 tablespoons unsalted butter ; add 1 diced red onion ,1 teaspoon dried thyme and 2 crushed garlic cloves ; cook until soft. Stir in 2 tablespoons flour and cook for 2 to 3 minutes to get rid of the raw-flour taste. Add two 10-ounce cans chopped clams or whole baby clams with the juices, two 8-ounce bottles clam juice , the chopped porcini and mushroom liquor, 2 cups chicken or vegetable broth and 1 cup dry white wine . Bring to a boil and add 1 cup light or heavy cream (or 1 cup evaporated milk, in a pinch). Cook for 5 minutes to blend the flavors, season to taste with black pepper and serve. (The clams and clam broth are salty, so taste before adding salt.)

GARNISH: with chopped flat-leaf parsley. *25 minutes' cooking time.