Yield: 6 Servings
|WALDINE VAN GEFFEN|
|1 quart||Clam juice|
|1 cup||Non-fat dry milk powder|
|1 can||Chicken broth -- (14|
|2||Ribs celery -- chop fine|
|1 tablespoon||Dry minced onion|
|1 can||Clams -- (10 ounces) minced|
|pinch||Dry parsley flakes|
|2||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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