Red lobster clam chowder

6 Servings

Ingredients

Quantity Ingredient
WALDINE VAN GEFFEN
VGHC42A-----
1 quart Clam juice
1 cup Non-fat dry milk powder
⅔ cup Flour
1 can Chicken broth -- (14
Ounces)
2 Ribs celery -- chop fine
1 tablespoon Dry minced onion
1 can Clams -- (10 ounces) minced
Well
pinch Dry parsley flakes
2 Baked potatoes; cook, peel, crumbled

Directions

In blender put clam juice, milk powder and flour, blending smooth.

Pour into 2-½ qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. 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.

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