Sour Cream Clam Chowder
|Bacon slices||6 , diced|
|Onions||2 , chopped|
|Green pepper||To Taste, cut in slivers|
|Broth/Clam broth||3 Cup (48 tbs)|
|Potatoes||2 Small, pared and diced|
|Tomatoes||2 Medium, peeled and cut up|
|Sliced celery||1 Cup (16 tbs)|
|Minced clams||1 Can (10 oz), drained (Reserve Liquid)|
|Thick sour cream||4 Tablespoon|
In a heavy saucepot, combine the bacon with chopped onion, green pepper and soup greens.
Cook over medium heat, stirring occasionally until bacon is browned; add broth (or broth and clam liquid), potato, tomato and celery.
Cook over low heat about 30 minutes or until vegetables are tender.
Add clams and season to taste.
Combine sour cream and egg yolks.
Stir into hot chowder.