Creamy New England Clam Chowder
This creamy New England clam chowder tastes like it's been cooking all day but you can have it ready to serve in just 35 minutes. It's creamy and comforting and chock full of delicious flavor.
Ingredients
1.75 cups Swanson® Chicken Broth
0.25 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
3 medium potato, peeled and cut into cubes (about 3 cups)
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1.5 cups milk
2 cans (about 6.5 ounces each) minced clams, drained
0.25 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
3 medium potato, peeled and cut into cubes (about 3 cups)
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1.5 cups milk
2 cans (about 6.5 ounces each) minced clams, drained
Instructions
Heat the broth, thyme, black pepper, potatoes, celery and onion in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until vegetables are tender.
Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams. Cook and stir until the mixture boils and thickens.
Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams. Cook and stir until the mixture boils and thickens.
Creamy New England Clam Chowder
This creamy New England clam chowder tastes like it's been cooking all day but you can have it ready to serve in just 35 minutes. It's creamy and comforting and chock full of delicious ...
Directions
Print
Heat the broth, thyme, black pepper, potatoes, celery and onion in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until vegetables are tender.Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams. Cook and stir until the mixture boils and thickens.
Ingredients
1.75 cups Swanson® Chicken Broth0.25 teaspoon dried thyme, crushed0.125 teaspoon ground black pepper3 medium potato, peeled and cut into cubes (about 3 cups)1 stalk celery, sliced (about 1/2 cup)1 medium onion, chopped (about 1/2 cup)2 tablespoons all-purpose flour1.5 cups milk2 cans (about 6.5 ounces each) minced clams, drained
Spanish Seafood Stew
Seafood, chorizo sausage and picante sauc...
Broccoli Cheese Skillet Potatoes
This skillet side dish features thinly sli...
Tomato & Ricotta Toast
Move over avocado toast and make way for r...
Pesto Stuffed Pork Chops
Stuffed with vibrant pesto flavors, these ...