BEEFMAN 2 LB MANHATTAN HAM CLAM CHOWDER

By Beefman-2

ANOTHER GOOD RECIPE OF CHOWDER

Ingredients

• 2 LB RED POTATOES DICED
• 2 LB RED ONIONS DICED
• 2 LB CARROTS DICED
• 2 LB SMOKED HAM
• 2 - 28 OZ CLAM MEAT DICED WITH JUICE ( JUICE SEPARATED AND RESERVED )
• 2 STALKS CELERY
• 2 CUP WINE
• 4 TBSP GARLIC MINCED
• 4 TBSP EXTRA VIRGIN OLIVE OIL
• 2 TSP THYME
• 2 TSP PARSLEY
• 28 OUNCE CANNED WHOLE TOMATOES DRAINED AND CHOPPED

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.

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 AN 11 QUART SOUP POT ADD IN POTATOES ADD IN REAMING INGREDIENTS WHEN READY.

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. ADD IN REMAINING CLAM JUICE, HAM, CLAMS, AND WINE, STIR WELL KEEP ON HIGH TILL HEATED THROUGH THEN TURN TO LOW OR WARM AND SERVE.