Name: Great Clam Chowder
Ingredients: 2 md Onions; diced; 2 md Green peppers; diced; 1 Celery heart; diced; Butter; Thyme to taste; 3 Bay leaves; Salt and pepper to taste; 1/2 c Clam juice; 2 Bottles (12-oz) beer; 4 c Chopped clams; 1/4 c Half-and-Half; 1 ts Worcestershire sauce; 2 tb Sour cream

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soup	12	Servings

INGREDIENTS

2	md	Onions; diced
2	md	Green peppers; diced
1		Celery heart; diced
		Butter
		Thyme to taste
3		Bay leaves
		Salt and pepper to taste
1/2	c	Clam juice
2		Bottles (12-oz) beer
4	c	Chopped clams
1/4	c	Half-and-Half
1	ts	Worcestershire sauce
2	tb	Sour cream

INSTRUCTIONS

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, http://www.erols.com/hosey.

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