| |
| |
| 1 quart |
|
clam juice |
|
| 1 cup |
|
non-fat dry milk powder |
|
| 2/3 cup |
|
flour |
|
| 1 x 14 oz |
|
can chicken broth |
|
| 2 ribs |
|
celery, chopped finely |
|
| 1 Tbs |
|
dried minced onion |
|
| 1 x 10 oz |
|
can clams, minced well |
|
| 1 tsp |
|
dry parsley flakes, crumbled |
|
| 2 |
|
baked potatoes, cooked, peeled |
|
|
|
| |
| 1 |
In blender put clam juice, milk powder and flour, blending until smooth. Pour into 2½ -quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. |
| 2 |
Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well. |
|
| |
| Servings: 6 |
| |
| Recipe Type |
| Clams, Copycat, Seafood, Soup |
| | |
|
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