featuring our Hawaiian Rub and Hot Lava


1/2 pound bacon; medium chopped

1 cup green onion; chopped

1 cup sweet onion; chopped

1/2 cup celery; chopped

1 carrot; peeled and diced

3 bay leaves

1/2 cup flour

1 Tablespoon Salty Wahine Hawaiian Rub

3 Molokai sweet potatoes; peeled and medium diced

4 cups clam juice

2 cups heavy cream

2 pounds little neck clams; shucked; chopped (or you can use 1 or 2 – 10 oz. cans clam)

1 pound Mahi Mahi (or any firm white fish)

1 pound shrimp; peeled and deveined

1 pound cut meat; chopped

1/2 pound scallops

2 Tablespoons parsley; finely chopped

Salty Wahine Hot Lava.


Cook bacon in a heavy stock pot over medium-high heat; about 8 minutes – until crispy. Stir in green onions, sweet onions, celery and carrots. Saute for about 2 minutes or until vegetables start to wilt. Season vegetables with Hawaiian Rub. Add bay leaves. Stir in flour and cook for 2 minutes. Add potatoes. Stir in clam juice and bring liquid up to a boil and reduce to a simmer. Simmer the mixture until potatoes are fork tender (Can Omit Potatoes for a low card option) about 12 minutes. Add cream and bring to a simmer. Add clams, fish, shrimp, crab, and scallops and simmer for 2 minutes. Stir in parsley. Season with Hot Lava on top. Ladle into shallow bowls, serve, and enjoy.