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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.