4 oz Butter

1 Large Yellow Onion, diced small

½ Head Garlic, minced 

½ Bunch Celery, diced small

1/2 cup All Purpose Flour

1 lb Red Potatoes, diced

24 Littleneck Clams

1 cup White Wine

2 Quarts Canned Clam Juice

½ Bunch Fresh Thyme Leaves

2 Bay Leaves

2 Tbsp Rhed's Original Hot Sauce OR Lemon Drop Hot Sauce

2 Tbsp Dry Sherry

2 cups Heavy Cream

2 cups fresh corn kernels (optional)

Salt & Pepper to taste

4 oz Local Catch’s Smoked Mussels, beards removed & chopped

Sliced Scallions, for garnish

​

Sweat onions and butter in a medium pot until translucent, approx 5 minutes.  Add celery and garlic and sweat until garlic is translucent.  Add flour and cook, stirring, for an additional minute.

 

In a separate pot, bring white wine and 

1 cup clam juice to a boil.  Add clams and cover with lid.  Remove from pot as soon as clams open. Cool clams, chop and set aside. Strain and reserve clam broth. Discard shells.

 

Add thyme, hot sauce and red potatoes to onion mixture. Cook for 5 more minutes. Deglaze with sherry. Add remaining clam juice, reserved clam broth, cream, corn and bay leaves. Bring to a boil then reduce heat and simmer for 15 minutes. In the last few minutes of simmering, add chopped clams and mussels.  Season with salt and pepper.  Garnish with scallions and enjoy!