RANCH CLAM CHOWDER

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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

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.

*** Explore more Ranch Clam Chowder Recipes »

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