1 pound shucked clams

3 cups clam juice

3 cups chicken stock

1/4 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

1/4 cup chopped fresh parsley


  1. Take a pot and boil shucked clams, clam juice, and chicken stock on medium heat.
  2. Reduce heat to low and simmer for 15 minutes.
  3. Take a skillet and melt butter. Stir in celery and onion. Cook for 2 minutes and then add other vegetables.
  4. Mix onion and potato mixture into clams. Add seasoning and hot pepper sauce.
  5. Simmer for 15 minutes.
  6. Serve with parsley sprinkled over.
Tags : Clam ChowderRhode Island Clam Chowder
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