Spring Hill Ranchs Clam Chowder Food

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.

DISNEYLAND'S CLAM CHOWDER RECIPE

Disneyland's Clam Chowder Recipe image

If you have tried Disneyland's Clam Chowder, then you know just how amazing it is. With this recipe, you can have it whenever you want!

Provided by Kristen Hills

Categories Main Course Soup

Time 50m

Number Of Ingredients 16

Ingredients

5 Tablespoons butter
5 Tablespoons flour
2 Tablespoons vegetable oil
1½ cups potatoes (peeled and diced)
½ onion (diced)
½ red bell pepper (diced)
½ green bell pepper (diced)
2 stalks celery (diced)
2¼ cups clam juice
1½ cups heavy cream
3 (6.5 ounce) cans chopped clams
½ Tablespoon dried thyme
½ teaspoon salt
1 pinch white pepper
½ teaspoon Tabasco sauce
6 slices sourdough bread ((optional))

Steps:

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 5 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
Serve with a side of sourdough bread, if desired.

Nutrition Facts : Calories 458 kcal, Carbohydrate 28 g, Protein 6 g, Fat 37 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 110 mg, Sodium 722 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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