Ingredients

1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can (14 ounce size) chicken broth
2 ribs celery, chopped fine
1 tablespoon dry minced onion
1 can (10 ounce size) minced clams, undrained
1 pinch dried parsley flakes
2 baked potatoes, skins removed and the flesh crumbled

Instructions

Combine the clam juice, dry milk powder, and flour in a blender. Process until smooth, scraping down the sides of the blender as needed.

Pour the clam mixture into a large saucepan and over medium-high heat. Stir in the chicken broth, celery, and onion and cook, stirring constantly, until the mixture is thickened.

Reduce the heat to low. Add the clams, parsley, and potatoes. Cook, stirring occasionally, until heated through. Season as desired with salt and pepper and serve the clam chowder warm with soda crackers.

CHOWDER