Clam Chowderchicken, salsa, sandwiches 1 waldine van geffen VGHC42A----- 1 quart clam juice 1 cup non-fat dry milk powder 2/3 cup flour 1 can chicken broth -- (14 1 ounces) 2 ribs celery -- chop fine 1 tablespoon dry minced onion 1 can clams -- (10 ounces) minced 1 well 1 pinch dry parsley flakes 2 baked potatoes -- cook, 1 peel 1 crumbled In blender put clam juice, milk powder and flour, blending smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick andsmooth. 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. Source: Gloria Pitzer's Secret Recipes Newsletter. Recipe By : |
