BEEFMAN 2 LB CLAM CHOWDER

DELICIOUS CLAM CHOWDER
Photo by Dale G.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    LB RED POTATOES DICED

  • 2

    LB RED ONIONS DICED

  • 2

    LB CARROTS DICED

  • 2- 28 OZ CANS CLAMS MINCED ( 14 OZ MEAT, 14 OZ JUICE, SEPARATE JUICE AND RESERVE )

  • 2

    STALKS CELERY DICED

  • 2

    CUP WINE

  • 28

    OZ CREAM OF MUSHROOM SOUP

  • 4

    TBSP EXTRA VIRGIN OLIVE OIL

  • 4

    TBSP MINCED GARLIC

  • 1

    TSP PEPPER

  • 1

    TSP SALT

  • 2

    TSP THYME DIVIDED

  • 4

    TBSP BUTTER

  • 1/3

    CUP BROWN SUGAR PACKED

Directions

IN A 7 QUART CROCK POT PLACE DICED POTATOES, PEPPER, SALT, 1 TSP THYME AND CLAM JUICE, JUST ENOUGH TO COVER POTATOES TURN CROCK POT ON HIGH AND COVER. LET COOK TILL POTATOES ARE TENDER. PLACE DICED CARROTS INTO A SMALL CROCK POT PLACE BUTTER, BROWN SUGAR AND 1 TSP THYME ON TOP OF CARROTS TURN ON HIGH, COVER, MIX TOP COAT, STIRRING OCCASIONALLY. START WITH POTATOES. ADD INTO POTATOES WHEN READY. STIR IN IN A PAN OVER MEDIUM HEAT ADD IN EXTRA VIRGIN OLIVE OIL, GARLIC, ONIONS AND CELERY SAUTÉ TILL TRANSLUCENT THEN ADD INTO POTATOES. STIR IN. ADD IN CREAM OF MUSHROOM SOUP,REMAINING CLAM JUICE, CLAMS, AND WINE, STIR WELL KEEP ON HIGH TILL HEATED THROUGH THEN TURN TO LOW OR WARM AND SERVE.

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