Red Lobster's Clam Chowder

Course : Chowders
Serves: 6
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1 Quart Clam Juice
1 Cup Non-Fat Dry Milk Powder
2/3 Cup Flour
14 ounces Chicken Broth
2 medium Ribs Celery -- chop fine
1 Tablespoon Dry Minced Onion
10 ounces Clams -- minced well
1 dash Dry Parsley Flakes
2 medium Baked Potatoes -- peeled and crumbled

Preparation / Directions:

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.

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