New England Clam Chowder is a good soup recipe for cold nights!
In a stockpot, cook the bacon for about 8 minutes, over medium-high heat, until crispy. Stir in the onions, celery, carrot, tarragon, and Bone Suckin’® Chicken Seasoning & Rub. Sauté for about 7 minutes, stirring the vegetables and mixing in the Bone Suckin’® Chicken Seasoning & Rub. Add the flour, butter and potatoes and stir, coating all of the vegetables. Pour in the clam juice and bring to a boil. Reduce the heat to a simmer and stir occasionally. Simmer the mixture until the potatoes are fork tender, about 15 to 20 minutes.
Add the clams, half and half, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, red wine vinegar, parsley, salt and pepper. Stir well and then ladle into the bowls. Top with sliced scallions. Recipe serves 6 to 8. Enjoy!
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Ingredients
Directions
In a stockpot, cook the bacon for about 8 minutes, over medium-high heat, until crispy. Stir in the onions, celery, carrot, tarragon, and Bone Suckin’® Chicken Seasoning & Rub. Sauté for about 7 minutes, stirring the vegetables and mixing in the Bone Suckin’® Chicken Seasoning & Rub. Add the flour, butter and potatoes and stir, coating all of the vegetables. Pour in the clam juice and bring to a boil. Reduce the heat to a simmer and stir occasionally. Simmer the mixture until the potatoes are fork tender, about 15 to 20 minutes.
Add the clams, half and half, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, red wine vinegar, parsley, salt and pepper. Stir well and then ladle into the bowls. Top with sliced scallions. Recipe serves 6 to 8. Enjoy!
