Prep:
15 min
Ranch Clam Chowder
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Servings: 4
Rated 4.6667/5
based on 9 customer reviews
Ingredients (8)
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3 tablespoons unsalted butter
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1 large yellow onion, chopped
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1 can (10¾ ounces) cream of potato soup
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1½ cups half-and-half
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2 can (10 ounces each) whole baby clams, undrained
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freshly ground black pepper, to taste
Steps (3)
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Step 1
In a large saucepan or Dutch oven, melt butter over medium heat, add onions, and cook for 5 minutes, or until translucent.
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Step 2
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.
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Step 3
Season with pepper, to taste. Serve hot. (For a pop of color and freshness, garnish with chopped parsley.)
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For safe meat preparation, reference the USDA website.
Ranch Clam Chowder
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
Ingredients (8)
-
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
Ranch Clam Chowder
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
