DALES BEST CLAM CHOWDER WITH BACON

By Beefman-2

Ingredients

• 1 - 50 OUNCE CANS OF CREAM OF MUSHROOM SOUP
• 1 - 1 1/2 - 50 OUNCE CANS OF WATER
• 2 LB RED POTATOES DICED
• 2 LB RED ONIONS DICED
• 2 STALKS CELERY DICED
• 2 LB CRISPY BACON CRUMBLED SAVE THE DRIPPINGS,,, ADD TO THE SOUP
• 2 - 28 OZ CANS POLAR CLAMS MINCED ( 14 OZ MEAT, 14 OZ JUICE, SEPARATE JUICE AND DISCARD JUICE, RINSE MEAT IN FRESH WATER )
• 4 TBSP EXTRA VIRGIN OLIVE OIL
• 4 TBSP MINCED GARLIC
• 1 - 64 OUNCE JUG LA VICTORIA THICK AND CHUNKY SALSA
• SALT AND PEPPER TO TASTE..

Preparation

Step 1

IN A LARGE 10 - 12 QUART STOCK POT ADD IN MUSHROOM SOUP AND WATER, STIR TILL THOROUGHLY MIXED, OVER LOW TO MEDIUM LOW HEAT, YOU WANT THE SOUP TO BE AT A LOW SIMMER..

THIS WAY THE POTATOES WILL COOK SLOWLY AND ALLOW YOU TO PREPARE THE REST OF THE INGREDIENTS.

WASH, PEEL AND DICE YOUR POTATOES INTO SMALL BITE SIZE PIECES, TOSS INTO STOCK POT AND MIX IN,,, LET SIMMER FOR 3 TO 4 HOURS UNTIL POTATOES ARE TENDER.

AS THE POTATOES COOK DO THE FOLLOWING:

COOK BACON TILL CRISPY, LET COOL AND CRUMBLE. SAVE THE DRIPPINGS.

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 REMOVE FROM HEAT AND SET ASIDE.

WHEN THE POTATOES ARE FIRM AND TENDER ADD IN:
CELERY AND ONION MIX,,, INCLUDING ALL THE DRIPPINGS.
ADD IN CRUMBLED BACON AND THE DRIPPINGS

THEN ADD IN CLAMS AND SALSA. ALLOW 1 HOUR TO HEAT THROUGH,,, SERVE WHEN READY.

TASTE AND ADD IN PEPPER TO TASTE,