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CLAM HAM CHOWDER 2 LB

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Rate this recipe 4.6/5 (27 Votes)

Ingredients

  • 2 LB DICED CLAMS ( I USE 2 - 28 OUNCE POLAR DICED CLAMS )
  • 2 LB DICED HAM
  • 2 LB RED ONIONS
  • 2 LB RED POTATOES
  • 2 HEADS CELERY DICED
  • 2 LB FROZEN VEGGIES ( YOUR CHOICE, I USE PEAS AND CARROTS)
  • 1 - 50 OUNCE CAMPBELL’S CREAM OF MUSHROOM SOUP
  • 1 - 50 OUNCE CAN OF WATER
  • 4 TBSP EXTRA VIRGIN OLIVE OIL
  • 4 - 6 TBSP MINCED GARLIC ( DEPENDING ON HOW MUCH GARLIC YOU LIKE )
  • PEPPER TO TASTE
  • OPTIONAL
  • LA VICTORIA THICK AND CHUNKY SALSA ( OR YOUR FAVOURITE THICK SALSA )
  • THE AMOUNT DEPENDS ON YOUR TASTE,, I TEND TO GO WITH APPROX 4 CUPS

Details

Preparation

Step 1

OPEN CAN OF MUSHROOM SOUP AND POUR INTO LARGE STOCK POT, ADD IN THE WATER, MIX THOROUGHLY, HEAT OVER LOW TO MEDIUM HEAT,

WASH AND REMOVE SKIN OF POTATOES,, THEN DICE,,, PLACE INTO THE MUSHROOM SOUP, COOK TILL THE POTATOES ARE FIRM AND TENDER.

DURING THE COOK TIME OF THE POTATOES PREPARE THE FOLLOWING,

WASH AND DICE THE ONIONS AND CELERY. SET ASIDE FOR THE MOMENT.

IN ANOTHER LARGE POT (LARGE ENOUGH TO HOLD ALL OF THE ONIONS AND CELERY )
POUR IN OLIVE OIL AND MINCED GARLIC,, HEAT OVER MEDIUM HEAT TILL HOT, THEN ADD IN ONIONS AND CELERY, SAUTÉ TILL TRANSLUCENT, WHEN THE POTATOES ARE READY , ADD ONIONS AND CELERY MIX TO POT,

ADD IN MIX VEGGIES. STIR IN WELL.

LOWER HEAT TO LOW AND LET HEAT THROUGH,, TASTE ADD IN PEPPER FOR MORE TASTE,

THEN ADD IN DICED HAM AND CLAMS,,, HEAT THROUGH APPROX 30 MINUTES TO 1 HOUR. SERVE WHILE HOT

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