BEEFMAN CREAM OF CLAM CHOWDER

By Beefman-2

ANOTHER DELICIOUS HAM CLAM CHOWDER WITH CARROTS AND CELERY

Ingredients

• 1 ( 51 OZ CAN JUICE SEPARATED, JUICE RESERVED ) MINCED CLAMS
• 1 28 OZ CAMPBELL'S CREAM OF MUSHROOM SOUP
• 4 CUP POTATOES 1/2 INCH CUBED
• 1 LB CARROTS DICED
• 1 MED- LARGE RED ONION DICED
• 1 - 2 STALK CELERY DICED
• 3 - 4 CUP DICED ONION ( OR 2 MEDIUM ONIONS )
• 1 CUP WHITE WINE
• 5 GARLIC CLOVES MINCED
• 4 TBSP EXTRA VIRGIN OLIVE OIL
• TO TASTE
• 1 TBSP PEPPER OR TO TASTE
• 1 TBSP GROUND MUSTARD OR TO TASTE

Preparation

Step 1

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

IN PAN, ADD OLIVE OIL ADD IN ONIONS, MINCED GARLIC, CELERY SAUTÉ TILL TRANSLUCENT. ADD TO POTATOES AND MIX

ADD IN CLAMS HEAT THEN ADD TO POTATOES. MIX

ADD IN CREAM OF MUSHROOM SOUP, ALONG WITH 1 CAN OF CLAM JUICE ADD WATER TO MAKE UP DIFFERENCE. MIX TOGETHER.

COOK CARROTS TILL TENDER. THEN ADD INTO CROCK POT MIX TOGETHER

ADD IN WINE, MIX TOGETHER

ADJUST SEASONING TO TASTE A LITTLE AT A TIME TO ADJUST TASTE.
MIX TOGETHER



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