red lobster clam chowder

Categories
Soups
Seafood
Cake mix
Copycat
Yield
6 Servings
MeasureIngredient
  WALDINE VAN GEFFEN
  VGHC42A-----
1 quart Clam juice
1 cup Non-fat dry milk powder
⅔ cup Flour
1 can Chicken broth -- (14
  Ounces)
Ribs celery -- chop fine
1 tablespoon Dry minced onion
1 can Clams -- (10 ounces) minced
  Well
 pinch Dry parsley flakes
Baked potatoes; cook, peel, crumbled

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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