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- Preparing Time: 28 minutes
- Total Time: -
- Served Person: 4
- 1 pinch salt
- 1 bay leaf
- 1/2 cup dry white wine
- 2 teaspoons butter
- 1 (12 ounce) can evaporated milk
- 1/2 cup half-and-half
- 2 green onions, minced
- 1 cup chopped portobello mushrooms
- 1 roasted red pepper, chopped
- 1 dash hot pepper sauce (such as tabasco®)
- 2 (8 ounce) cans oysters, drained and rinsed
- 2 (6.5 ounce) cans chopped clams with juice
- Carbohydrate 22.8
- Cholesterol 165
- Fat 16.7
- Protein 39.3
- Sodium 433
- Calories 427 calories;
Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
