½ cup fresh mushroom, chopped
1 teaspoon oil
1 (8 oz. can) clam, minced
½ cup celery, chopped
⅓ cup onion, chopped
¼ teaspoon salt
⅛  teaspoon pepper
⅛ teaspoon cayenne
1⅓ cups non-instant nonfat dry milk
1½ cups cold water
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped

Heat oil in saucepan and sauté mushrooms. 

1. Stir in clams, celery, onions, salt, pepper and cayenne. 

2. Cover and simmer for 5 minutes. 

3. Mix together dry milk, water, and cornstarch.  (can substitute 1½ cups skim milk for dry milk and water). 

4. Stir milk into saucepan and simmer over low heat until soup thickens. 

Pour into serving bowls and top each with parsley.