Bone Suckin' New England Clam Chowder
- 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
- 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. Saute 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.
- To order Bone Suckin'Products or for more recipes, please visit BoneSuckin.com
suckin, suckin, bacon, onions, carrots, celery, potatoes, butter, flour, red wine vinegar, tarragon, scallions, salt
Taken from www.epicurious.com/recipes/member/views/bone-suckin-new-england-clam-chowder-50138939 (may not work)