Ranch Clam Chowder
Ingredients(8)
unsalted butter
3 tablespoons
large yellow onion, chopped
1
½ packet
cream of potato soup
1 can (10¾ ounces)
half-and-half
1½ cups
½ packet
whole baby clams, undrained
2 can (10 ounces each)
freshly ground black pepper, to taste
For safe meat preparation, reference the USDA website.
Steps(3)
- 1
In a large saucepan or Dutch oven, melt butter over medium heat, add onions, and cook for 5 minutes, or until translucent.
- 2
Stir in the seasoning mix, cream of potato soup, half-and-half, and liquid from the clams until well-blended. Cook uncovered until heated through, but not boiling, then add the clams.
- 3
Season with pepper, to taste. Serve hot. (For a pop of color and freshness, garnish with chopped parsley.)
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