Clam Chowder

• 7 oz. can minced clams
• 2 c. canned clam broth
• 1/2 tsp. ground thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. garlic salt
• 2 Tbsp. parsley flakes
• 2 Tbsp. onion, grated
• 4 Tbsp. butter
• 2 Tbsp. flour
• 2 c. milk
• 1/2 c. light cream
• paprika (to garnish)
• 12 large pretzels, crushed

1. Simmer (do not boil) the first 8 ingredients in a covered saucepan for 5 minutes.
2. In the meantime, melt 2 tablespoons of the butter in a saucepan.
3. Blend in flour.
4. Gradually stir in milk.
5. Cook only until slightly thickened.
6. Add remaining butter, clam mixture and cream.
7. Garnish with paprika.
8. Sprinkle crumbled pretzels over soup.
9. Yield:
10. 6 servings.

clams, clam broth, ground thyme, salt, pepper, garlic salt, parsley flakes, onion, butter, flour, milk, light cream, paprika, pretzels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336843 (may not work)