Ingredients:

2, 10 oz cans baby clams

3 cups clam juice

3 cups chicken stock

1/4 cup butter

2 onions, diced

2 large stalks celery, chopped

2, 15 oz cans potatoes, drained and quartered

1 1/2 tablespoon black pepper

1 tablespoon salt

1/8 tablespoon cayenne pepper

2 dashes Tabasco or other hot sauce

1/4 cup chopped fresh parsley

Directions:

1. Bring 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.

2. Melt butter in large skillet over medium heat. Stir in onion and celery and cook until tender, stirring occasionally.

3. Add onion mixture, potatoes and seasonings to broth. Simmer 15 minutes.

4. Sprinkle with parsley and serve.

Bon Appetit!