1 Tbs dry minced onion
1 10 oz can clams, minced
2/3 cup flour
1 14 oz can chicken broth
1 quart clam juice
1 cup non-fat dry milk powder
1 pinch dry parsley flakes
2 baked potatoes
2 ribs celery, chop fine


Bake potatoes and peel.
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.
Source: Gloria Pitzer's Secret Recipes Newsletter.