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Beefman-2

BEEFMAN HAM CLAM CHOWDER I

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VERY GOOD CLAM CHOWDER WITH HAM

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • 1 (51 OZ CAN ) MINCED CLAMS, JUICE REMOVED AND SET ASIDE
  • 4 CUP POTATOES
  • 4 CUP DICED HAM
  • 1 50 OZ CAN CAMPBELL'S CREAM OF MUSHROOM SOUP
  • 1 LB CARROTS DICED
  • 1 STALK CELERY DICED
  • 3 - 4 CUP RED ONION ( 1 LARGE RED ONION OR 2 MEDIUM )
  • 1/4 CUP BUTTER
  • 3 HEADS GARLIC MINCED DIVIDED ( MORE IF YOU LIKE GARLIC )
  • 1 - 2 CUP WHITE WINE
  • 1 - 2 TSP WORCESTERSHIRE SAUCE
  • TO TASTE
  • 4 TBSP GROUND MUSTARD ( START OFF WITH 1 ADD MORE IF NEEDED )
  • 4 TBSP BLACK PEPPER ( START OFF WITH 1 ADD MORE IF NEEDED )

Details

Preparation

Step 1

WASH, PEEL AND DICE POTATOES, PLACE IN CROCK POT ADD IN CLAM JUICE COOK ON HIGH TILL POTATOES ARE FIRM AND TENDER.

MELT BUTTER IN LARGE PAN, SAUTÉ 1/2 GARLIC AND CELERY TILL TRANSLUCENT. ADD IN DRAINED CLAMS AND REST OF GARLIC. ADD TO POTATOES.

COOK CARROTS AS DESIRED

ADD IN CREAM OF MUSHROOM SOUP, HAM, WORCESTERSHIRE SAUCE AND CARROTS MIX THROUGHLY CONTINUE TO HEAT ON HIGH TILL HOT ADD IN 1 TBSP OF GROUND MUSTARD AND PEPPER MIX AGAIN.

ADD IN WINE... START OFF WITH 1 CUP ADD MORE IF YOU LIKE

AD IN MORE PEPPER AND MUSTARD TO TASTE,.,, ADD SLOWLY

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