2 quarts (62 ounces) hearty clam chowder

2 cups sour cream

1/2 cup parsley, chopped

1/4 cup Worcestershire sauce

1 cup bacon bits

several bags of Cape Cod potato chips

 

1. Boil clam chowder, remove from heat and chill for one hour in refrigerator.

2. Mix in sour cream, Worcestershire and parsley.

3. Serve in an inverted football helmet or bowl. Garnish with bacon bits and serve alongside chips.