Rhode Island Clam Chowder

Name: Rhode Island Clam Chowder
Total time: 55
Yield: 4
Ingredients: 1 pound shucked clams; 3 cups clam juice; 3 cups chicken stock; 0.25 cup butter; 2 onions, diced; 2 large stalks celery, chopped, with leaves; 1 (15 ounce) can fingerling potatoes, drained and quartered; 3 tablespoons dried dill weed; 2 tablespoons ground black pepper; 1 teaspoon salt; 1 pinch cayenne pepper; 2 drops hot pepper sauce (such as Tabasco®), or to taste; 0.25 cup chopped fresh parsley

Recipe by KMOMMYZ from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

•

1 pound shucked clams
•

3 cups clam juice
•

3 cups chicken stock
•

0.25 cup butter
•

2 onions, diced
•

2 large stalks celery, chopped, with leaves
•

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

•

3 tablespoons dried dill weed
•

2 tablespoons ground black pepper
•

1 teaspoon salt
•

1 pinch cayenne pepper
•

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

0.25 cup chopped fresh parsley

Instructions

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.
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.