Crab Chowder - cooking recipe

Ingredients

4 c. bottled clam juice (preferably without perservatives)
1/2 c. dry sherry
1/4 c. brandy
2 Tbsp. minced shallots
1/2 Tbsp. minced garlic
4 fresh parsley stems
2 bay leaves
2 medium potatoes, pared and cut into 1/2 inch dice
3 slices bacon, cut into very small pieces
1 c. finely chopped onion
3/4 c. finely chopped celery
1/2 Tbsp. dried thyme
1/4 c. all-purpose flour
1 1/2 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

Preparation

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.