Clam Chowder

If you want to impress your date, do try this clam chowder recipe. Although there are many easily available canned clam chowder in the market, nothing beats a freshly made clam chowder. At first, it may sound a little bit hard to do, but believe me, it gets better after trying a few times. Remember to practice a few times first before cooking for your date. Enjoy.

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

Directions:

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. In 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.