Recipe Categories
Seafood 
Soup & Stews
Seafood Soup

Kat's Clam Chowder

1 qt. clam juice
1 cup non-fat dry milk powder
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
2 med. baked potatoes - peeled, crumbled
salt and pepper - to taste

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.

NOTES : Freezes well after cooking. Low fat

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