Eryngii Clam Chowder

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King Trumpet Mushrooms are a great addition to any Clam Chowder.  

Serving Size: 4


2 Packages (200g) Eryngii (King Trumpet)
1/2 an Onion 
200g Seafood mix 
1/2 cup (60g) Peas 
2 slices of Bread 
4 cups low-fat milk 
2 Tsp salt 
Pepper to taste 


  1. Remove the crust from the bread and tear into small pieces then let it soak in 2 cups of milk for 2 minutes in the microwave. 
  2. Cut Mushroom into 1/4th-inch pieces and finely mince the onion 
  3. In a pot, add the remaining milk and seafood mix and in a saucepan, sauté the mushrooms and onion unit the onions have slightly caramelized. 
  4. Finally, all ingredients together and mix to combine. 

Recipe adapted from