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)

  • 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
  • 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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