Soup, Clam Chowder (Red Lobster Clone)
- 1 quart clam juice
- 1 cup non-fat dry milk powder
- 1-3/4 cups low-fat chicken broth
- 2/3 cup all-purpose flour
- 2 stalks celery, finely chopped
- 1 tablespoon minced dry onion
- 1 (10-ounce) can clams, drained
- Pinch of parsley flakes
- 2 medium baked potatoes, peeled and crumbled
- Salt and pepper to taste
- In blender, purée 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 to 60 minutes. Season with salt and pepper.
From [email protected] via Noncook, Geri Note: Freezes well after cooking.
Nutritional Information: -
Serves: -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 10/12/2005
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