Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
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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.
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.
Nutrition Facts (per serving)
| 326 | Calories |
| 14g | Fat |
| 33g | Carbs |
| 20g | Protein |
