SKIPJACK’S NEW ENGLAND CLAM CHOWDER

3 8-oz. bottles clam juice
l lb. russet potatoes, peeled, cut into l/2″ pieces
l/4 stick butter
3 slices bacon, finely chopped
2 cups chopped onions
l-l/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves choppped
l bay leaf
l/4 cup flour
6 6-l/2 oz. cans chopped clams, drained, juices reserved
l-l/4 cups half and half
l tsp. hot pepper sauce
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce to med-low; cover and simmer until potatoes are tender about l0 mins. Remove from heat.Melt butter in heavy large pot over med heat. Add bacon and cook until bacon begins to brown, about 8 mins. Add onions, celery, garlic and bay leaf & saute until veggies soften, about 6 mins. Stir in flour and cook 2 mins. (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, hald & half and hot pepper sauce. Simmer chowder 5 mins. to blend flavors, stir ring frequently. Season with s&p to taste. (Can be prepared l day ahead. Refrigerate uncovered until cold, then cover and keep cold. Bring to simmer before serving.
Serves 4 main course Bon Appetit November 2000