Pennsylvania Pretzel Soup

1 7 oz can minced clams
2 c canned clam juice
2 c milk
1/2 tsp dried thyme
1/2 tsp salt
1 tsp garlic salt
1/2 tsp pepper
2 tbsp minced onion
2 tbsp dried parsley flakes
1/4 c butter
2 tbsp flour
1/2 c cream, or half and half
large pretzels

Drain clams, placing liquor in saucepan. Add clam juice, milk, thyme, salt, garlic salt, pepper, onion and parsley; simmer 5 minutes. In saucepan, melt 2 tbsp of the butter, stir in flour. Remove from heat and add slowly some of the milk mixture. Add butter mixture to soup. Heat until slightly thickened. Add clams, remaining butter and cream. Serve sprinkled with paprika with large pretzels floated on top.

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