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 #159 Date: Thu, 18 Jul 1996 20:11:07 -0700 From: Steph Hilt
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5mg||2 %|
|Sodium 512.8mg||18 %|
|Potassium 598.9mg||16 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.1g|
|Protein 10.1g||14 %|
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Calories per serving: 138
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