JILL'S HEARTY CLAM CHOWDER
2 6 oz Cans of chopped clams
1 Med Onion, finely chopped
2 Stalks Celery, finely chopped
1 Cup Diced potatoes
3/4 Cup Flour
4 Cups Water
2 Cups Nonfat dry milk
2 Tbs Red wine
Salt and pepper to taste
Put chopped vegetables in a pot. Drain clam juice (not clams) into pot and add enough water to cover the vegetables. Simmer, covered, until tender. In a small bowl, blend flour with enough water to make a thin paste. Add paste to vegetables while stirring constantly. Add remaining water to nonfat dry milk. Stir until dissolved. Add to the pot. Add clams and heat through. Add wine, and salt and pepper to taste. Enjoy!
Servings: 5
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