Ranch Clam Chowder

2 Reviews
  • Prep 20 m
  • Cook 20 m
  • Total 40 m
Servings: 6

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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Reviews

(2)
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Ranch Clam Chowder is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from We loved the clam chowder soup . It is very filling and delicious.
Date published: 2014-06-22
Rated 5 out of 5 by from Clam Chowder Clam chowder is a tasty soup
Date published: 2014-05-25
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