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1
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.
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2
Strain through sieve lined with double thickness of dampened cheesecloth; keep warm.
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3
Boil potatoes in lightly salted water until tender, 5 to 8 minutes.
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4
Drain.
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5
Cook bacon in a large heavy saucepan over medium heat until fat is rendered and bacon is crisp.
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6
Add onions and celery; saute, stirring frequently, until tender.
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7
Add thyme, saute 1 minute.
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8
Stir in flour; cook, stirring constantly, over low heat 5 minutes.
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9
Do not brown flour.
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10
Gradually stir clam broth into roux over low heat. Heat to boiling over high heat.
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11
Reduce heat to low; simmer uncovered 20 minutes, skimming surface as needed.
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12
Stir in cream and potatoes; heat to boiling.
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13
Season to taste with salt if necessary and enough white pepper and red pepper sauce to give chowder a good peppery taste.
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14
Just before serving, stir in crabmeat.
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15
Heat until crab is hot.
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16
Ladle chowder into warmed individual soup bowls and garnish with chopped parsley.
