Cooking Directions

• 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 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