Yield: 12 Servings
|2 mediums||Onions; diced|
|2 mediums||Green peppers; diced|
|1 \N||Celery heart; diced|
|\N \N||Thyme to taste|
|3 \N||Bay leaves|
|\N \N||Salt and pepper to taste|
|½ cup||Clam juice|
|2 \N||Bottles (12-oz) beer|
|4 cups||Chopped clams|
|1 teaspoon||Worcestershire sauce|
|2 tablespoons||Sour cream|
In large pan, saute onion, pepper and celery in butter until tender. Add thyme, bay leaves, salt and pepper. Add clam juice, beer and chopped clams; bring to a boil. Add half-and-half and let simmer until chowder is consistency of cream.
Remove from heat and let sit 20 minutes; return to heat; add Worcestershire and blend in sour cream. Heat through but do not let come to a boil.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .