Prep:
10 min
|
Cook:
20 min
Ranch Clam Chowder
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 6
Rated 4.8333/5
based on 6 customer reviews
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 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.
-
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.
-
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.
-
For safe meat preparation, reference the USDA website.
Ranch Clam Chowder
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
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
Ranch Clam Chowder
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
