Ingredients
Bone Suckin’ Poultry Seasoning, 3 tsp.
Bone Suckin’ Habanero Sauce, 1/2 tsp.
Bacon, 1/2 lb., diced
Onions, 2 cups, yellow, diced
Carrots, 1 cup, diced
Celery, 1 cup, diced
Potatoes, 2 lbs., peeled and diced
Butter, 1/2 stick
Flour, 1/2 cup
Clam Juice, 4 cups
Half and Half, 1 qt.
Clams, 2 lbs, chopped
Red Wine Vinegar, 2 Tbsp.
Tarragon, 1 tsp.
Scallions, 1/2 cup, sliced
Sea Salt and Pepper to taste
Preparation
In a stockpot, cook bacon about 8 minutes over medium-high heat, until crispy. Stir in onions, celery, carrot, tarragon, and Bone Suckin’ Poultry Seasoning & Rub. Sauté for about 7 minutes, stirring vegetables and mixing in the Bone Suckin’ Poultry Seasoning & Rub. Add flour, butter and potatoes and stir, coating all the vegetables. Pour in clam juice and bring to a boil, reduce heat to a simmer and stir occasionally. Simmer the mixture until the potatoes are fork tender, about 15 to 20 minutes. Add clams, half and half, Bone Suckin’ Habanero Sauce, red wine vinegar, parsley and salt and pepper to taste. Stir well and ladle into bowls and top with sliced scallions.
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