BEEFMAN 2 LB HAM CLAM CHOWDER

By Beefman-2

DELICIOUS HAM CLAM CHOWDER

Ingredients

• 2 LB RED POTATOES DICED
• 2 LB RED ONIONS DICED
• 2 LB CARROTS DICED
• 2 LB COOKED OR SMOKED HAM DICED
• 2 STALKS CELERY DICED
• 2 CUP WINE
• 2-3 - 28 OZ CAN CLAMS MINCED (14 OZ JUICE, 14 OZ MEAT,SEPARATE JUICE FROM MEAT AND RESERVE )
• 2 - 28 OUNCE CREAM OF MUSHROOM SOUP
• 5 TBSP EXTRA VIRGIN OLIVE OIL
• 5 TBSP MINCED GARLIC
• 1 TSP PEPPER ( MORE TO TASTE )
• 1 TSP SALT
• 2 TSP THYME DIVIDED
• 4 TBSP BUTTER
• 1/3 CUP BROWN SUGAR PACKED

Preparation

Step 1

IN A LARGE POT PLACE DICED POTATOES AND JUICE FROM CLAMS ENOUGH TO COVER POTATOES . BOIL TILL TENDER BUT FIRM. REMOVE FROM HEAT. THEN PLACE IN 11 QUART SOUP WARMER

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, EQUAL AMOUNT OF CLAM JUICE AS MUSHROOM SOUP. , CLAMS, AND WINE, STIR WELL. LET HEAT THROUGH FOR 1 HOUR.
ADD MORE SPICES TO YOUR LIKING THEN WAIT 30 MINUTES AND SERVE.