Ranch Clam Chowder

  • Shop

    10
    ingredients
  • Prep Time

    20
    minutes
  • Total

    40
    minutes
  • Reviews

    2

Ingredients

  • ½ pound fresh mushrooms sliced
  • ¼ cup dry white wine
  • 1 can (10 ounces) whole baby clams undrained
  • 1 can (10¾ ounces) cream of potato soup
  • 1 medium yellow onion chopped
  • 1 packet (1 ounce) Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
  • 1½ cups half-and-half
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons freshly chopped parsley
  • 3 tablespoons unsalted butter

Directions

  1. 1. In large saucepan or dutch oven, melt the butter over medium heat, add the onions and cook for 5 minutes or until translucient. Add the mushrooms and Worcestershire and cook for another 5 to 7 minutes until the mushrooms have softened.
  2. 2. In a large bowl, add the soup, wine, half-and-half and seasoning mix, and stir until well blended. Pour the soup mixture into the mushrooms and stir until well blended.
  3. 3. Cook the soup uncovered until it is heated through but not boiling. Stir the clams into the soup and serve garnished with the parsley.
- For safe meat preparation, reference the USDA website.

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