1 qt. clam juice
2 med. baked potatoes – peeled, crumbled
1 cup non-fat dry milk powder
salt and pepper – to taste
1 3/4 cups chicken broth – low-fat okay
2/3 cup all-purpose flour
2 stalks celery – chopped fine
1 Tbsp. minced dry onion
10 oz. can clams – drained
1 pinch parsley flakes
-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.
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