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.

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