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.
cost per recipe: $6.47
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.
Chowder made better
I must admit I love clam chowder but I've found a few tricks to make it better. I start with Campbells New England clam chowder and I heat it up on the stove but then I add 2 strips of chopped cooked bacon, a dab of real butter. Once it's heated to boiling, I put it in a bowl and sprinkle on paprika. That's it. So Simple. I also find I like it on the stove rather than the microwave. Enjoy
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!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.