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.
1.75 cups Swanson® Chicken Broth0.25 teaspoon dried thyme, crushed0.125 teaspoon ground black pepper3 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 flour1.5 cups milk2 cans (about 6.5 ounces each) minced clams, drained
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