1/2 lb. butter
3/4 c. chopped onion
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1 (8 oz.) can clam juice
2 (6 1/2 oz.) cans chopped clams, liquid saved
1/4 c. flour
2 c. half and half or whipping cream
1 to 2 tbsp. Worcestershire sauce
1/2 tsp. ground thyme
1/2 tbsp. salt
1 lg. green pepper, chopped
1/2 c. chopped celery
1 med. potato, diced
3 c. milk

Melt half the butter in a large skillet or heavy-bottomed pot. Add green peppers, onion, celery and seasonings. Saute over high heat for 5 minutes. Add potatoes. Combine clam juice and liquid from canned clams to yield 2 cups. Add to mixture. Cook over medium heat until potatoes are done, about 10 minutes.

Meanwhile, heat remaining butter until it foams. Add flour and cook over medium heat, stirring constantly for 5 minutes or until mixture is a good paste consistency. Add milk. Bring to a boil, reduce heat to medium and cook 5 minutes, stirring frequently. Add to vegetable mixture when potatoes are tender. Add half and half, Worcestershire sauce and chopped clams. Cook 5 minutes. If soup is too thin, double flour.