Clam Chowder - cooking recipe

Ingredients

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

Preparation

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