Rhode Island Clam Chowder

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 (optional)

What You Need