Crab Chowder

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.