BEEFMAN BEST MANHATTON CLAM CHOWDER

By Beefman-2

BEST CLAM CHOWDER EVER

Ingredients

• 2 LB RED POTATOES DICED
• 2 LB RED ONIONS DICED
• 2 LB CARROTS DICED
• 2 STALKS CELERY DICED
• 2-3 28 OZ CAN POLAR CLAMS MINCED (14 OZ JUICE, 14 OZ MEAT,SEPARATE JUICE FROM MEAT AND RESERVE )
• 2 - 28 OUNCE CREAM OF MUSHROOM SOUP ( START OFF WITH ONE CAN AND ADD SECOND IF NEEDED OR FOR VOLUME )
• 1-2 CANS OF RESERVED CLAM JUICE ( SAME CAN OF CREAM OF MUSHROOM, ADD WATER TO IF NEEDED TO MAKE IT SOUPIER )
• 2 - 4 CUP LA VICTORIA MEDIUM THICK AND CHUNKY SALSA ( I LEAN TOWARDS 4)
• 4 TBSP EXTRA VIRGIN OLIVE OIL
• 4 TBSP MINCED GARLIC ( MORE IF YOU LIKE GARLIC )
• 1 - 4 TSP PEPPER
• 1 -2 TSP SALT
• 2 TSP THYME DIVIDED
• 4 TBSP BUTTER
• 1/3 CUP BROWN SUGAR PACKED
• 2 CUP WINE ( YOUR CHOICE ALSO OPTIONAL )

Preparation

Step 1

IN A LARGE POT PLACE DICED POTATOES AND JUICE FROM CLAMS ENOUGH TO COVER POTATOES . BOIL TILL TENDER BUT FIRM. REMOVE FROM HEAT. THEN PLACE IN 11 QUART SOUP WARMER. TURN ON WARMER APPROX 150 TO 170 F.

PLACE DICED CARROTS INTO A SMALL CROCK POT PLACE BUTTER, BROWN SUGAR AND 1 TSP THYME ON TOP OF CARROTS TURN ON HIGH, COVER, MIX TOP COAT, STIRRING OCCASIONALLY. START WITH POTATOES. ADD INTO POTATOES WHEN READY. STIR IN


IN A PAN OVER MEDIUM HEAT ADD IN EXTRA VIRGIN OLIVE OIL, GARLIC, ONIONS AND CELERY SAUTÉ TILL TRANSLUCENT THEN ADD INTO POTATOES. STIR IN.

ADD IN CREAM OF MUSHROOM SOUP, EQUAL AMOUNT OF CLAM JUICE AS MUSHROOM SOUP. , CLAMS, AND WINE, STIR WELL. LET HEAT THROUGH FOR 1 HOUR.
ADD MORE SPICES TO YOUR LIKING THEN WAIT 30 MINUTES AND SERVE.