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Creamy Clam Chowder

4
(1)

This New England style chowder uses prepared chicken broth to give you great flavor in very little time.  Creamy and comforting, this one's a keeper.

serves 7 people

Ingredients

cost per recipe: $6.74

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Broth or Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth

  • 1/4

    teaspoon dried thyme, crushed

  • 1/8

    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 1/2

    cups milk

  • 2

    cans (about 6.5 ounces each) minced clams, drained

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

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Made With
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(1)
  • Michelle_Taylor

    January 16, 2012

    Creamy Clam Chowder

    Only needs 1/8 thyme leaves per serving, otherwise its too strong. I love doubling and tripling this recipe for church and work, everyone loves it!

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