2 LB CLAM CHOWDER

By Beefman-2

Ingredients

• 1 - 50 OUNCE CANS OF CREAM OF MUSHROOM SOUP
• 1 1/2 - 50 OUNCE CANS OF WATER
• 2 LB RED POTATOES DICED
• 2 LB RED ONIONS DICED
• 2 STALKS CELERY DICED
• 2- 28 OZ CANS POLAR CLAMS MINCED ( 14 OZ MEAT, 14 OZ JUICE, SEPARATE JUICE AND DISCARD JUICE )
• 4 TBSP EXTRA VIRGIN OLIVE OIL
• 4 TBSP MINCED GARLIC
• 1 TSP PEPPER(MORE TO TASTE )
• 1 TSP SALT
• 1 - 64 OUNCE JUG LA VICTORIA THICK AND CHUNKY SALSA
• OPTIONAL
• 2 LB CARROTS DICED OR SLICED
• 4 TBSP BUTTER
• 1/3 CUP BROWN SUGAR

Preparation

Step 1

IN A LARGE 10 - 12 QUART STOCK POT OR STOCK POT ADD IN MUSHROOM SOUP AND WATER, STIR TILL THOROUGHLY MIXED, OVER MEDIUM HEAT

WASH AND DICE YOUR POTATOES TOSS INTO STOCK POT AND MIX IN,,, LEAVE ON HIGH FOR 3 TO 4 HOURS UNTIL POTATOES ARE TENDER.

DICE YOUR ONIONS AND CELERY, SET ASIDE

IN A MEDIUM STOCK POT PLACE OLIVE OIL AND GARLIC... HEAT OVER MEDIUM TILL OLIVE OIL AND GARLIC BECOMES HOT. THOUGH DOES NOT SMOKE.. ADD IN ONIONS AND CELERY SAUTÉ TILL TRANSLUCENT,, 10 TO 15 MINUTES,, ONCE TRANSLUCENT ADD INTO CROCK POT. STILL TILL MIXED THOROUGHLY,


IF USING CARROTS. DICE YOUR CARROTS AND PLACE INTO POT, ADD IN 4 TBSP BUTTER AND BROWN SUGAR,, COOK ON LOW TO MEDIUM HEAT TILL CARROTS ARE TENDER, ADD IN CARROTS WHEN TENDER, MIX ...

TASTE AND ADD IN PEPPER TO TASTE,

THEN ADD IN CLAMS AND SALSA. REDUCE TO LOW FOR ANOTHER HOUR TO HEAT THROUGH,,, SERVE WHEN READY.