pn Dry parsley flakes 2 Baked potatoes; cook, peel -crumbled 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 Pitzers Secret Recipes Newsletter. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 07:38:17 -0400 From: "Steven J. Bortnick"
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.4mg||6 %|
|Sodium 438.6mg||15 %|
|Potassium 675.9mg||18 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 20.2g|
|Protein 15.9g||23 %|
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Calories per serving: 171
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