Ranch Clam Chowder
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Servings: 4
3 tablespoons unsalted butter
1 large yellow onion, chopped
1 can (10¾ ounces) cream of potato soup
1½ cups half-and-half
2 can (10 ounces each) whole baby clams, undrained
freshly ground black pepper, to taste
In a large saucepan or Dutch oven, melt butter over medium heat, add onions, and cook for 5 minutes, or until translucent.
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.
Season with pepper, to taste. Serve hot. (For a pop of color and freshness, garnish with chopped parsley.)
For safe meat preparation, reference the USDA website.
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