Here's one of my Clam Chowder recipes for all those folks who take advantage of the Kenai Peninsula's great clam digging beaches where 1.3 million clams are dug each summer. This one freezes pretty good and is fairly easy and quick. You can make it by the gallon or more and freeze it in ziplocks or other containers for heating up later.
This recipe makes a great chowder base for many other types of fish and seafood soups. You can subsitute crab, shrimp, halibut, salmon or other seafood to make your own specialty dish. Or as a real treat, combine all those into an excellent seafood chowder. Very yummy!
Put the following ingredients in a blender:
4 bottles of clam juice
1 cup flour
1 cup dry milk powder
Blend until smooth, then pour into large pot or pan.
2 cups chicken broth (can be canned or made from instant granules)
3/4 cup celery sliced very thin
1/2 cup finely chopped onion (or you can use 2-3 Tbsp dried, minced onion)
1 tsp parsley flakes
Stir constantly over medium high heat until thickened.
10-oz can clams (or whatever you are going to use)
4 cooked, peeled, cubed potatoes
Keep on low heat for up to about an hour, seasoning to taste with salt and pepper.