Great clam chowder
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions; diced |
| 2 | mediums | Green peppers; diced |
| 1 | Celery heart; diced | |
| Butter | ||
| Thyme to taste | ||
| 3 | Bay leaves | |
| Salt and pepper to taste | ||
| ½ | cup | Clam juice |
| 2 | Bottles (12-oz) beer | |
| 4 | cups | Chopped clams |
| ¼ | cup | Half-and-Half |
| 1 | teaspoon | Worcestershire sauce |
| 2 | tablespoons | Sour cream |
Directions
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.
ARKANSAS GAZETTE
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, .