BEEFMAN HAM CLAM CHOWDER

By Beefman-2

ANOTHER DELICIOUS HAM CLAM CHOWDER WITH CARROTS AND CELERY

Ingredients

• 1 ( 51 OZ CAN JUICE REMOVED, SET ASIDE ) MINCED CLAMS
• 4 CUP HAM DICED
• 50 OZ CAN CREAM OF MUSHROOM SOUP
• 2 LB POTATOES 1/2 INCH CUBED
• 3 CUP CARROTS DICED
• 2 CUP CELERY DICED
• 2 CUP DICED ONION ( OR 2 MEDIUM ONIONS )
• 1/4 CUP BUTTER
• 1 CUP WHITE WINE
• 2 GARLIC CLOVES MINCED
• 4 TBSP GROUND MUSTARD
• 1 TSP DILL
• 1 - 2 TSP BLACK PEPPER

Preparation

Step 1

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

MELT 21/4 CUP BUTTER IN PAN, ADD IN ONIONS, MINCED GARLIC AND CELERY SAUTÉ TILL TRANSLUCENT. ADD TO POTATOES. ADD IN CREAM OF MUSHROOM SOUP, FLOUR, DILL, PEPPER AND LET COOK 1 HOUR,

COOK CARROTS TILL TENDER THEN ADD INTO CROCK POT

ADD IN DICED HAM, DICED CLAMS, CARROTS, WINE, MUSTARD, DILL AND PEPPER. CONTINUE ON HIGH TILL HEATED THROUGH REDUCE TO LOW OR WARM SERVE WHILE HOT.

ADJUST SEASONING TO TASTE