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. 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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|Serving Size: 1 Serving (791g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 420 (48%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 206.9mg||64 %|
|Sodium 598.2mg||21 %|
|Potassium 2112.2mg||56 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 53.6g|
|Protein 53.3g||76 %|
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Calories per serving: 875
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