Red Lobster's Clam Chowder Recipe II
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth - (14 oz)
2 celery ribs -- chopped fine
1 tablespoon dried minced onion
1 can clams - (10 oz) -- minced well
1 teaspoon dry parsley flakes -- crumbled
2 baked potatoes -- cooked, peeled
In blender put clam juice, milk powder and flour, blending until smooth.
Pour into 2 1/2-quart 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.
This recipe yields 6 servings.