BEEFMAN CREAM OF HAM CLAM CHOWDER

By Beefman-2

ANOTHER DELICIOUS HAM CLAM CHOWDER WITH CARROTS AND CELERY

Ingredients

• 1 ( 51 OZ CAN JUICE REMOVED ) MINCED CLAMS
• 4 CUP HAM DICED
• 1 50 OZ CAN CAMPBELL'S CREAM OF MUSHROOM SOUP
• 4 CUP POTATOES 1/2 INCH CUBED
• 1 LB CARROTS DICED
• 1 - 2 STALK CELERY DICED
• 3 - 4 CUP DICED ONION ( OR 2 MEDIUM ONIONS )
• 1/4 CUP BUTTER
• 1 CUP WHITE WINE
• 5 GARLIC CLOVES MINCED
• TO TASTE
• PEPPER
• GROUND MUSTARD

Preparation

Step 1

CUBE POTATOES AND PLACE IN CROCK POT, ADD IN CLAM JUICE COOK ON HIGH TILL TENDER,

MELT 1/4 CUP BUTTER ( MORE IF NEEDED )IN PAN, ADD IN ONIONS, MINCED GARLIC, CELERY SAUTÉ TILL TRANSLUCENT. ADD IN CLAMS HEAT THEN ADD TO POTATOES.

ADD IN CREAM OF MUSHROOM SOUP, HAM,

COOK CARROTS TILL TENDER. THEN ADD INTO CROCK POT

ADD IN WINE

ADJUST SEASONING TO TASTE

KEEP ON HIGH FOR 1 HOUR OR TILL HEATED THROUGH, THEN TURN TO LOW FOR 1 HOUR THEN SERVE