Ingredients
- 4 bacon slices, diced
- 1/2 cup onion, chopped
- 1/2 cup carrots, diced
- 1/2 cup celery diced
- 2 cloves garlic, smashed
- 3 cups clamato juice
- 1 (14 ounce) can stewed tomatos, broken up, with juice
- 1 cup potatoes, diced (well scrubbed, skin on)
- 1/2 cup sweet green pepper, diced (or colour of your choice)
- 1/4 cup Hickory flavoured BBQ sauce
- 1 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (more if you wish)
- 1 (14 ounce) can whole bably clams , with liquid
- 1 pound mixed seafood (shrimp, prawns, scallops, muscels, any fish cubed)
- !/4 cup fresh parsley, rough chopped
How to Make
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Step 1: Cook the bacan in a large Dutch oven on medium high for about 5 minutes, stirring often, until almost crisp; drain on paper towel. Remove all but 1 tablespoon bacan fat from Dutch oven. Add the onion, carrot, celery and garlic; cook for about 5 minutes until the carrots and celery start to soften; stir often.
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Step 2: Add the clamato juice, tomatoes, potatoes, green pepper, hickory bbq sauce, thyme, salt and pepper. Stir well, bring to a boil, reduce heat to medium, boil gently for about 20 minutes until the potatoes are tender.
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Step 3: Add the clams with their liquid; add the mixed seafood; stir and heat just until seafood is cooked through; add parsley, stir and serve.
We hope you enjoy this recipe!
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