Ranch Clam Chowder

• 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

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.

onion, butter, fresh mushrooms, worcestershire sauce, cream of potato soup, white wine, baby clams, parsley

Taken from www.food.com/recipe/ranch-clam-chowder-39926 (may not work)