Ranch Clam Chowder

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Step By Step

Ingredients (10)

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® Seasoning, Salad Dressing & Recipe Mix Packet
1½ cups half-and-half
2 tablespoons Worcestershire sauce
3 tablespoons freshly chopped parsley
3 tablespoons unsalted butter

Step 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.
Step 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.
Step 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.