21 oz. cooked chopped clams
1 qt. clam juice or nectar
1 qt. Half and Half
1 1/2 lbs. grated Swiss cheese
1 pt. dry white wine
2 tbsp. garlic granules
1/2 c. fresh chopped chives
1 c. red bell pepper, finely diced
1 tbsp. salt
1 tbsp. white pepper
1/2 tbsp. thyme
1 lb. butter
1 1/2 c. flour

Place in 6-quart double boiler the clams, clam juice, Half and Half and Swiss cheese. Allow to set until liquid becomes quite warm, then add chives and bell pepper, salt, pepper, garlic and thyme.

In a saucepan on high heat, reduce the white wine by half its amount and add to other ingredients. In another saucepan on medium heat, melt butter and add flour to make a roux. Cook flour in butter until it is well thickened, but not browned. When ingredients in double boiler are hot enough to steam, add roux slowly and blend in with a wire whip. Let cook 45 minutes. Makes 1 gallon.