4.6
(42)
Your folders
Your folders

Export 11 ingredients for grocery delivery
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.
Your folders

151 viewscooking.nytimes.com
5.0
(669)
Your folders

226 viewssaveur.com
Your folders

157 viewsservedfromscratch.com
4.9
(30)
30 minutes
Your folders

48 viewsbowlofdelicious.com
5.0
(19)
25 minutes
Your folders

219 viewsnewengland.com
Your folders

208 viewsfoodandwine.com
3.0
(1)
Your folders

220 viewstasteofhome.com
4.5
(4)
50 minutes
Your folders

156 viewsfood.com
4.5
(6)
Your folders

202 viewsepicurious.com
4.7
(9)
Your folders

30 viewssaveur.com
Your folders

66 viewscontent.ctpublic.org
Your folders

845 viewstastesbetterfromscratch.com
4.7
(3)
30 minutes
Your folders
217 viewsfoodnetwork.com
4.4
(8)
45 minutes
Your folders
412 viewsthemodernproper.com
5.0
(1)
40 minutes
Your folders

464 viewsbbcgoodfood.com
35 minutes
Your folders

296 viewstherecipecritic.com
5.0
(6)
25 minutes
Your folders
65 viewstherecipecritic.com
Your folders
139 viewsthepioneerwoman.com
4.8
(4)
Your folders

61 viewsmostdeliciouslife.com
5.0
(1)