Clam Chowder
3 (6.5 oz) cans minced clams
1-2 Tablespoons dry onion
1 cup freeze-dried celery
½ cup diced, dried potatoes
½ cup dried carrots
¼ cup oil
¾ cup flour
4 cups water
2/3 cup instant powdered milk
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add very hot water to cover, let sit 15 minutes and then cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, Whisk together oil and flour until smooth. Whisk in water and powdered milk and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
