Ranch Clam Chowder

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.