Ranch Clam Chowder

10 ingredients
7 steps

Ingredients

  • 1/4 cup chopped onion
  • 3 tablespoons butter or 3 tablespoons margarine
  • 1/2 lb fresh mushrooms, sliced
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups half-and-half
  • 1 (10 3/4 ounce) can cream of potato soup
  • 1/4 cup dry white wine
  • 1 (1 ounce) packet hidden valley ranch dressing mix
  • 1 (10 ounce) can baby clams, undrained
  • chopped parsley

Directions

  1. 1
    In 3-quart saucepan, cook onion in butter over medium heat until onion is soft but not browned.
  2. 2
    Add mushrooms and Worcestershire sauceand cook until mushrooms are soft and pan juices have almost evaporated.
  3. 3
    n medium bowl, whisk together half-and-half, potato soup, wine and salad dressing mix until smooth.
  4. 4
    Drain clam liquid into dressing mixture; stir into mushrooms in pan.
  5. 5
    Cook, uncovered, until soup is heated through but not boiling.
  6. 6
    Add clams to soup; cook until heated through.
  7. 7
    Garnish each serving with parsley.

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