Ingredients Jump to Instructions ↓

  1. 1 pound shucked clams

  2. 3 cups clam juice

  3. 3 cups chicken stock

  4. 1/4 cup butter

  5. 2 onions, diced

  6. 2 large stalks celery, chopped, with leaves

  7. 1 (15 ounce) can fingerling potatoes, drained and quartered

  8. 3 tablespoons dried dill weed

  9. 2 tablespoons ground black pepper

  10. 1 teaspoon salt

  11. 1 pinch cayenne pepper

  12. 2 drops hot pepper sauce (such as Tabasco®), or to taste

  13. 1/4 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Bring the 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. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.


Send feedback