| 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 |
tb |
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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