Rhode Island Clam Chowder

Ingredients

• 1 pound shucked clams
• 2 1/2 cups clam juice
• 2 1/2 cups chicken stock
• 1 cup Narragansett Lager or Fresh Catch (drink the rest)
• 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)