Clam Chowder - cooking recipe

Ingredients

1/2 lb. butter
1 large green pepper, chopped
3/4 c. chopped onion
1/2 c. chopped celery
1/4 tsp. cayenne pepper
1/2 tsp. ground thyme
1/4 tsp. garlic powder
1/2 Tbsp. salt
1 (8 oz.) can clam juice
2 (6 1/2 oz.) cans chopped clams (reserve juice)
1 medium potato, diced small
1/4 c. flour
3 c. milk
2 c. half and half
1 Tbsp. Worcestershire sauce

Preparation

Melt half the butter in large skillet or heavy bottomed pot. Prepare veggies.
Add green pepper, onion, celery and seasonings. Saute 5 minutes.
Add potatoes.
Combine clam juice and liquid from canned clams.
(Yields 2 cups.)
Add to mixture and cook over medium heat.