Ranch Clam Chowder

Reviews (5)

Rated 4.8/5 based on 5 customer reviews

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 6

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

Steps (3)

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.

For safe meat preparation, reference the USDA website.

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Reviews
(5)

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Rated 5 out of 5 by kimmjo87 from simple and tastes great! I tried this about a month ago and have made it twice since. my kids live it and it makes a great lunch for work!

Date published: 2018-10-23

Rated 5 out of 5 by ranchboi from nice twist a good twist on a boring recipe. I made it yesterday for my entire family

Date published: 2018-03-05