-In blender, puree clam juice, broth, milk powder, and flour.

-Pour into 2 1/2 quart saucepan and simmer, stirring constantly, over medium-high heat until thick and smooth.

-Reduce heat to low; stir in celery, onion, clams, parsley, and potatoes.

-Simmer for 45-60 minutes, then season with salt and pepper.