Ranch Clam Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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 wine
• 1 (1 ounce) packet hidden valley ranch dressing mix
• 1 (10 ounce) can baby clams, undrained
• chopped parsley

Recipe

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