Best Ranch Clam Chowder Recipes

RANCH CLAM CHOWDER

Ranch Clam Chowder image

I never thought I would be tempted by a "quick fix" clam chowder recipe, but Hidden Valleys Ranch Dressing version is headed for my Zaar cookbook!

Provided by Lorac

Categories Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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

SPRING HILL RANCH'S CLAM CHOWDER

Spring Hill Ranch's Clam Chowder image

When you live out in the very rural mountains of New Mexico, you don't just run down to the local fishmonger for fresh seafood. Sure, once in awhile you get to the big city and can pick up some (somewhat) fresh seafood for a special meal. But what do you do when you want something on the spur of the moment? Well, you keep a...

Provided by Wiley P

Categories Chowders

Time 1h20m

Number Of Ingredients 12

Ingredients

4 slice bacon, diced
1 1/2 c diced yellow onion (about 1 medium onion)
2 bottle (8 ounces each) clam juice
1/2 c chicken broth or water
6 c 1/2" cubed peeled potatoes (about 2 1/2 pounds)
1 tsp kosher salt
1/4 Tbsp freshly ground black pepper
3 c half & half, divided
3 Tbsp butter
1/4 tsp ground cayenne pepper
3 can(s) (6.5 ounces each) chopped clams
2 can(s) (10 ounces each) baby clams

Steps:

1. In a large stock pot over medium high heat, cook the diced bacon until almost crisp. Add the onions and cook 5 minutes. Stir in the clam juice, chicken broth (or water), and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until the potatoes are fork tender.
2. Remove about 3 cups of the potatoes to a medium mixing bowl and add 1 1/2 cups of the half and half. Using an immersion blender, blend the mixture until smooth. (This can also be done in a blender or food processor.) Return the mixture to the pot.
3. Pour in the remaining 1 1/2 cups of half-and-half, and add the butter and cayenne pepper. Stir in the drained chopped clams and baby clams. If the soup needs to be thinned, do so by adding some of the reserved clam liquid. If the soup needs to be thickened, mix a couple Tablespoons of cornstarch with 1/4 cup of the reserved clam liquid, stir it in and bring the soup just barely to a simmer before turning the heat down again. Cook for about 5 minutes to make sure everything is heated through. Do not allow to the chowder to come to a full boil.

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