Recipe - Great Clam Chowder

2 md Onions; minced
2 md Green peppers; minced
1 Celery heart; minced
Butter
Thyme to taste
3 Bay leaves
Salt and pepper to taste
One half cup Clam juice
2 Bottles (12oz) beer
4 cup Chopped clams
One fourth cup HalfandHalf
1 teaspoon Worcestershire sauce
2 tablespoon 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 halfandhalf 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.