featuring our Hawaiian Rub and Hot Lava
Ingredients
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.
Instructions
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.
