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Bone Suckin’ New England Clam Chowder

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

New England Clam Chowder is a good soup recipe for cold nights!

Bone Suckin' New England Clam Chowder

 ½ tsp Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce
 3 tsp Bone Suckin’® Chicken Seasoning & Rub
 ½ lb Bacondiced
 2 cups Yellow Onionsdiced
 1 cup Carrotsdiced
 1 cup Celerydiced
 2 lbs Potatoespeeled and diced
 4 tbsp Butter1/2 stick
 ½ cup Flour
 4 cups Clam Juice
 1 qt Half and Half
 2 lbs Clams, chopped
 2 tbsp Red Wine Vinegar
 1 tsp Tarragon
 ½ cup Scallionssliced
 Sea Salt and Pepperto taste
1

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.

2

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!

Nutrition Facts

Servings 6