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Recipe by: secil
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See below ingredients and instructions of the recipe
WALDINE VAN GEFFEN
VGHC42A-----
1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 cn Chicken broth -- (14
Ounces)
2 Ribs celery -- chop fine
1 tb Dry minced onion
1 cn Clams -- (10 ounces) minced
Well
1 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 andsmooth. 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 Pitzer's Secret Recipes Newsletter.
Recipe By :
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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