Preparation:
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. |
