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Clear Broth Clam Chowder

4.6
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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner New England
Clear Broth Clam Chowder
Ingredients
  • 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
Instructions
1
Combine the shucked clams, clam juice, and chicken stock in a large cooking vessel over medium-high heat. Gradually decrease the heat to a lower setting and continue to cook for 15 minutes.
2
In a separate cooking vessel, melt the butter over medium heat. Introduce the onion and celery into the pan; cook and stir until the vegetables are tender. Combine the cooked vegetable mixture with the clams, adding potatoes in the process. Season the dish with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Continue to cook for an additional 15 minutes.
3
Finish the dish by sprinkling parsley on top and presenting it.