Drain the clams, combine the juice with the 2 cups clam juice and milk; reserving the clams separately. In a large saucepan, heat 2 tablespoons oil over medium heat; add the flour and saute for a few minutes. Slowly add the clam juice and milk, stirring constantly; add the thyme, garlic salt, onion and parsley. Simmer 5 minutes; add reserved clams, cream and remaining oil. Heat thoroughly. Taste and adjust seasoning. To serve: ladle into warmed bowls, sprinkle with paprika and float a large pretzel on top.
Per Serving: 236 Calories (62% from fat) 16g Fat (5g Sat, 9g Mon, 1g Poly); 13g Protein; 9g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 373mg Sodium. Food Exchanges: 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 Fat.