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
cooking.nytimes.com
5.0
(669)
Your folders
saveur.com
Your folders
servedfromscratch.com
4.9
(30)
30 minutes
Your folders
newengland.com
Your folders
foodandwine.com
3.0
(1)
Your folders
tasteofhome.com
4.5
(4)
50 minutes
Your folders
food.com
4.5
(6)
Your folders
epicurious.com
4.7
(9)
Your folders
content.ctpublic.org
Your folders
tastesbetterfromscratch.com
4.7
(3)
30 minutes
Your folders
foodnetwork.com
4.4
(8)
45 minutes
Your folders
themodernproper.com
5.0
(1)
40 minutes
Your folders
bbcgoodfood.com
35 minutes
Your folders
therecipecritic.com
5.0
(6)
25 minutes
Your folders
therecipecritic.com
Your folders
mostdeliciouslife.com
5.0
(1)
Your folders
thepioneerwoman.com
4.8
(4)
Your folders
ciafoodies.com
Your folders
delish.com
5.0
(1)
40 minutes