Ranch Clam Chowder

West Coast seafood enthusiasts love clam chowder not only because it’s the perfect way to warm up on a foggy San Francisco day — most often along coastal Fisherman’s Wharf — but because this recipe is served inside the crusty sourdough bread bowls that made the soup a Bay Area signature. We don’t recommend it any other way.

Prep Time15

Cook Time30

Servings:

Author: Hidden Valley

Ingredients

3 slices bacon bacon, chopped
½ yellow onion yellow onion, diced
kosher salt kosher salt and ground black pepper, to taste
¼ cup all-purpose flour all-purpose flour
1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 (6½ oz.) cans chopped clams chopped clams, strained, juice reserved
2 (8 oz.) bottles clam juice clam juice
1½ cups chicken broth chicken broth
¾ pound red potatoes red or Yukon gold potatoes, diced
⅓ cup heavy cream heavy cream
chopped parsley chopped parsley, for garnish

Instructions

Place the bacon in a medium pot and turn the heat to medium. Cook the bacon until it’s beginning to crisp, about 5 minutes. Add the onions and season with a little bit of salt and fresh black pepper. Cook, stirring, until the onions are softened, about 5–6 minutes.
Sprinkle flour and ranch seasoning mix into the pot. Cook, stirring frequently, for 1 minute. Pour in the strained clam juice from the can, 2 bottles clam juice and chicken broth.
Add the potatoes and bring to a boil, stirring occasionally while scraping the bottom and sides of the pan. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in the drained clams and cream and bring back to a simmer. Taste and add salt, if needed. Serve hot, garnished with chopped parsley.