Great clam chowder

Yield: 12 Servings

Measure 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

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, .

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