Prep:
20 min
|
Cook:
10 min
Ranch Clam Chowder
Rated 4.8/5
based on 4 customer reviews
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 6
Ingredients (10)
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½ pound fresh mushrooms sliced
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¼ cup dry white wine
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1 can (10 ounces) whole baby clams undrained
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1 can (10¾ ounces) cream of potato soup
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1 medium yellow onion chopped
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1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix -
1½ cups half-and-half
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2 tablespoons Worcestershire sauce
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3 tablespoons freshly chopped parsley
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3 tablespoons unsalted butter
Steps (3)
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Step 1In 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.
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Step 2In 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.
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Step 3Cook the soup uncovered until it is heated through but not boiling. Stir the clams into the soup and serve garnished with the parsley.
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For safe meat preparation, reference the USDA website.
