Portobello Mushroom and Creamy Clam Sauce Dinner

Portobello Mushroom and Creamy Clam Sauce Dinner

Portobello Mushroom and Creamy Clam Sauce Dinner | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

So hearty and delicious!

Here is an easy seafood recipe!



  • 2 pounds clams in shells, rinsed clean
  • Water, for boiling
  • 1/4 cup butter, unsalted
  • 3-5 garlic cloves, finely chopped
  • 1 cup fresh portobello mushrooms, sliced
  • 1/2 cup heavy whipping cream
  • 1/4-1/2 teaspoon garlic salt, to taste
  • 1/2 teaspoon ground pepper


  1. Steam clams in pan of shallow water until they just begin to open.
  2. Drain water, reserving a few tablespoons, and set clams aside.
  3. In the pan, melt butter and cook over medium heat until light brown.
  4. Add garlic and cook until just beginning to turn golden.
  5. Add mushroom and cook on medium heat until just tender.
  6. Add cream, garlic salt, and pepper.
  7. Deshell clams and add to mushroom mixture along with a few tablespoons of clam juice.


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