Ingredients

• 1 pound shucked clams
• 3 cups clam juice
• 3 cups chicken stock
• 0.25 cups butter
• 2 onions , diced
• 2 large stalks celery , chopped, with leaves
• 1 , 15 ounce
• 3 tablespoons dried dill weed
• 2 tablespoons ground black pepper
• 1 teaspoon salt
• 1 pinch cayenne pepper
• 2 dropss hot pepper sauce , such as Tabasco®
• 0.25 cups chopped fresh parsley , Optional

Instructions

1. 1 Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

Nutrition per serving