Clam Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
When you remove the oxygen from the jar it has a 10 year shelf life. You can remove it with a foodsaver or by putting an oxygen absorber in the jar before screwing the lid on.
  • Place the following ingredients in the bottom of a wide mouth quart sized jar
  • ⅓ cup Freeze dried celery
  • 1½ tsp Augason brand Chicken Bouillon Powder
  • ⅓ cup Dehydrated onion
  • ⅛ tsp Thyme
  • 1 cup Dehydrated potato dices
  • 1½ tsp Salt
  • 1 tsp Red Wine Vinegar powder
  • 1/16 tsp Pepper
  • Place the following ingredients in a baggie and then insert the baggie into the jar
  • 1¼ cup Nonfat Morning Moo brand powdered Milk (made by Augason)
  • ½ cup Flour
  1. Use a wide mouth quart sized canning jar. Put the first 8 ingredients into the bottom of the jar. Put the powdered milk and the flour in a baggie and then put a twist tie on the baggie and insert it into the jar. The tag can be inserted into the jar (or you can punch a hole in the tag and tie the tag to the outside of the jar). Remove the oxygen from the jar by using a foodsaver or by putting an oxygen absorber into the jar. (Follow the instructions on this webpage
  2. The cooking instructions are on the tag.
  3. Cooking instructions:
  4. Stove Top Cooking Directions: Remove the oxygen absorber and discard. Remove baggie and set aside. Pour contents of the jar into a pot that will hold at least 3 quarts
  5. Add 4 cups of water to the pot. Drain juice from clams and shrimp into the pot and set the cans of meat aside. Cook until vegetables are tender about 15 minutes.
  6. In a smaller pot combine 2 cups cold water with the baggie of ingredients, stir. Turn heat to low and bring to a slow boil, stirring constantly and working out any lumps until mixture is thickened and smooth. Add 1 more cup of water as the mixture thickens. Add this mixture to the pot of vegetables and then add the opened cans of shrimp and clams. Do not boil after clams are added because they will turn rubbery
Nutrition Information
Serving size: 1½ cups Calories: 208 Fat: 2.3 g Saturated fat: 1.4 g Unsaturated fat: .3 g Trans fat: .8 g Carbohydrates: 34.1 g Sugar: 10.2 g Sodium: 1,068 mg Fiber: 2.5 g Protein: 13.1 g Cholesterol: 34.1 g
Recipe by Homemaking Divas at