Crab Chowder

• 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

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

clam juice, sherry, brandy, shallots, garlic, parsley stems, bay leaves, potatoes, bacon, onion, celery, thyme, allpurpose, cream, salt, white pepper, hot red pepper sauce, crabmeat, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751977 (may not work)