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  1. In a blender or food processor puree spinach, clam juice, clams and juice and chicken stock.
  2. Transfer to saucepan and add half and half, lemon juice, Worcestershire sauce and pepper. Heat, but do not boil.
  3. Adjust seasonings and ladle into individual heatproof bowls.
  4. Top each bowl with 2 teaspoons sour cream and broil for 2 minutes.


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