Clam Chowder (Red Lobster)
INGREDIENTS:
Van geffen vghc
1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
14 oz Can chicken broth
2 Ribs celery -- chop fine
1 tb Dry minced onion
10 oz Can clams -- minced well
Van geffen vghc
1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
14 oz Can chicken broth
2 Ribs celery -- chop fine
1 tb Dry minced onion
10 oz Can clams -- minced well
pn Dry parsley flakes 2 Baked potatoes; cook, peel -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 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.