Directions:
Mix contents of package with 2 cups of milk (whole, 2%, skim or non-fat powdered dry milk) and 3 cups half and half or use 5 cups of fat free half and half (this will give chowder a slightly sweeter taste) and a 10 oz. can of baby clams, undrained, or (2) 6.5 oz. cans chopped clams, undrained. Cook on high heat to almost boiling stirring constantly. Then turn heat to low for about 10 minutes. Stir often so soup does not burn. Let soup rest for 5 minutes. A pat of butter may be added on top of each serving. Serve with oyster crackers.
Makes approximately 6 servingsIngredients:
Corn starch, creamer, air dried potatoes, white pepper, thyme, leek, parsley, salt and selected spices.