BEEFMAN SPICY MANATTAN HAM CLAM CHOWDER

DELICIOUS SPICY MANHATTAN CLAM CHOWDER WITH HAM
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

  • (12) 6.5 OUNCE CANS MINCED CLAMS

  • 4

    CUP RED POTATOES 1/4 INCH CUBE

  • 4

    CUP CELERY DICED

  • 4

    CUP MED RED ONIONS DICED

  • 2 TO 3

    TBSP BUTTER

  • 4 TO 5

    TBSP MINCED GARLIC

  • 4

    CUP CARROTS DICED

  • 4

    TBSP BUTTER

  • 1/3

    CUP PACKED BROWN SUGAR

  • PINCH OF SALT

  • PINCH OF BLACK PEPPER

  • 50 OUNCE CAN CREAM OF MUSHROOM SOUP

  • 4

    CUP DICED HAM

  • 4

    CUP LA VICTORIA MEDIUM THICK N CHUNKY SALSA

  • 1 TO 2

    CUP WHITE WINE

Directions

SEPARATE JUICE FROM CLAMS AND RESERVE, PLACE CLAMS INTO A BOWL COVER SET ASIDE. PLACE CUBED POTATOES INTO 7 QUART CROCK POT, ADD IN CLAM JUICE, ENOUGH TO COVER, IF SHY ADD IN CHICKEN BROTH TO COVER, TURN ON HIGH COOK POTATOES UNTIL TENDER. WHILE POTATOES COOK. IN A SMALL CROCK POT PLACE DICED CARROTS, MELT 4 TBSP BUTTER AND ADD TO BROWN SUGAR, SALT AND PEPPER, POUR OVER CARROTS, MIX AND TURN ON HIGH, COOK TILL TENDER. ADD TO POTATOES. WHEN POTATOES AND CARROTS ARE READY. MELT 2 TO 3 TBSP BUTTER OVER LOW TO MEDIUM HEAT, ADD IN ONIONS, CELERY AND GARLIC, SAUTÉ TILL TRANSLUCENT. THEN ADD TO POTATOES. ADD IN CREAM OF MUSHROOM SOUP, MIX ALL INGREDIENTS WELL, ADD IN HAM, CLAMS AND WINE MIX AGAIN, CONTINUE TO HEAT ON HIGH TILL HEATED THROUGH, TURN TO LOW OR WARM AND SERVE.

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