Bone Suckin’® New England Clam Chowder Recipe
 
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Good soup recipes for cold nights!
Author:
Recipe type: Soup, Entree
Serves: 6-8

Ingredients
  • Bone Suckin’ Hiccuppin’ Hot Habanero Sauce, ½ tsp.
  • Bone Suckin’ Chicken Seasoning, 3 tsp.
  • Bacon, ½ lb., diced
  • Onions, 2 cups, yellow, diced
  • Carrots, 1 cup, diced
  • Celery, 1 cup, diced
  • Potatoes, 2 lbs., peeled and diced
  • Butter, ½ stick
  • Flour, ½ cup
  • Clam Juice, 4 cups
  • Half and Half, 1 qt.
  • Clams, 2 lbs., chopped
  • Red Wine Vinegar, 2 Tbsp.
  • Tarragon, 1 tsp.
  • Scallions, ½ cup, sliced
  • Sea Salt and Pepper to taste

Instructions
  1. In a stockpot, cook bacon about 8 minutes, over medium-high heat, until crispy. Stir in onions, celery, carrot, tarragon, and Bone Suckin’ Chicken Seasoning & Rub. Sauté for about 7 minutes, stirring vegetables and mixing in the Bone Suckin’ Chicken 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.
  2. Add clams, half and half, Bone Suckin’ Hiccuppin’ Hot Habanero Sauce, red wine vinegar, parsley, salt and pepper. Stir well and then ladle into bowls. Top with sliced scallions. Recipe serves 6 to 8.

 

Bone Suckin’® New England Clam Chowder Recipe  Buy Bone Suckin’ Hiccuppin’ Hot Habanero Sauce >>

Buy Bone Suckin’ Chicken Seasoning & Rub >>