| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Seafood, Soups | 6 | Servings | |
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 | T | Dry minced onion |
| 10 | oz | Can clams, minced well |
INSTRUCTIONS
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. Source: Gloria Pitzer's Secret Recipes Newsletter. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 07:38:17 -0400 From: "Steven J. Bortnick" <automan@ici.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 102
Total Fat: 11.4g
Cholesterol: 35.9mg
Sodium: 545.3mg
Potassium: 183.3mg
Carbohydrates: 27g
Fiber: <1g
Sugar: <1g
Protein: 8.1g