Provided by Beefman-2
Number Of Ingredients 15
Steps:
- 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.
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