| 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”