4 c bottled clam juice preferably without perservatives
12 c dry sherry
14 c brandy
2 Tbsp minced shallots
12 Tbsp minced garlic
4 fresh parsley stems
2 bay leaves
2 medium potatoes pared and cut into 12 inch dice
3 slices bacon cut into very small pieces
1 c finely chopped onion
34 c finely chopped celery
12 Tbsp dried thyme
14 c all-purpose flour
1 12 c table cream or half and half
coarse salt to taste
white pepper to taste
hot red pepper sauce to taste
6 oz crabmeat picked over
chopped fresh parsley
Directions
Heat clam juice sherry brandy shallots garlic parsley stems and bay leaves in large saucepan over high heat to boiling Reduce heat to low simmer uncovered 15 minutes skimming surface as necessary
Strain through sieve lined with double thickness of dampened cheesecloth keep warm
Boil potatoes in lightly salted water until tender 5 to 8 minutes
Drain
Cook bacon in a large heavy saucepan over medium heat until fat is rendered and bacon is crisp
Add onions and celery saute stirring frequently until tender
Add thyme saute 1 minute
Stir in flour cook stirring constantly over low heat 5 minutes
Do not brown flour
Gradually stir clam broth into roux over low heat Heat to boiling over high heat
Reduce heat to low simmer uncovered 20 minutes skimming surface as needed
Stir in cream and potatoes heat to boiling
Season to taste with salt if necessary and enough white pepper and red pepper sauce to give chowder a good peppery taste
Just before serving stir in crabmeat
Heat until crab is hot
Ladle chowder into warmed individual soup bowls and garnish with chopped parsley
