| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Soups, Seafood, Cake mix |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Clam juice |
| 1 |
c |
Non-fat dry milk powder |
| 2/3 |
c |
Flour |
| 1 |
cn |
Chicken broth — (14 |
|
|
Ounces) |
| 2 |
|
Ribs celery — chop fine |
| 1 |
tb |
Dry minced onion |
| 1 |
cn |
Clams — (10 ounces) 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 #159
Date: Thu, 18 Jul 1996 20:11:07 -0700
From: Steph Hilt <stephie@olympus.net>
A Message from our Provider:
“The real God: don’t settle for substitutes”