Clam Chowder

Serving Size : 6

1 qt. clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth 14 oz.
2 ribs celery chopped fine
1 tbls. dry minced onion
1 can clams 10 oz. minced well
1 pinch dry parsley flakes
2 baked potatoes cooked, peeled & crumbled


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