BEEFMAN SPICY 2 LB HAM CLAM CHOWDER

By Beefman-2

DELICIOUS AND A SPICY CLAM CHOWDER

Ingredients

• 2 - 28 OZ POLAR BABY CLAMS MINCED ( 14 0Z JUICE, 14 OZ CLAMS, JUICE RESERVED AND SET ASIDE )
• 2 LB RED POTATOES DICED
• 2 LB OR RED ONIONS DICED
• 2 STALKS CELERY DICED
• 2 LB CARROTS DICED
• 2 LB COOK OR SMOKED HAM DICED
• 2 CUP WINE
• 28 OUNCE CREAM OF MUSHROOM SOUP
• 32 OUNCE LA VICTORIA THICK N CHUNKY SALSA, MEDIUM ( MORE TO TASTE )
• 4 TBSP MINCED GARLIC ( MORE IF YOU LIKE GARLIC )
• 1 TSP PEPPER
• 1 TSP SALT
• 2 TSP THYME DIVIDED
• 4 TBSP BUTTER
• 1/3 CUP BROWN SUGAR PACKED
• 4 TBSP EXTRA VIRGIN OLIVE OIL

Preparation

Step 1

IN A 10 QUART STOCK 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 LARGE DEEP 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, HAM, CLAMS, SALSA AND WINE, STIR WELL KEEP ON HIGH TILL HEATED THROUGH THEN TURN TO LOW OR WARM AND SERVE.

THIS IS A MEAL IN ITS SELF.