Clam Chowder- Eric Anwiler

4 slices bacon, diced
1 large onion, diced
4 ribs of celery, diced
2 cloves garlic, minced
1/2 c sherry
4 tbsp flour
2 c clam juice + drained juice from 3 cans of clams (reserve meat)
1 c chicken broth
1.5 lb diced russet potatoes
1/2 tsp of thyme
1 bay leaf
Pepper (to taste)
(Optional: 1.5 tbsp cornstarch + enough half and half for roux texture)
1/2 lb haddock
1 tbsp Worcestershire sauce
1/2 tbsp Tabasco sauce
2 c heavy cream

In large dutch oven, cook bacon until crisp.
Add celery and onions and cook until translucent.
Add 2 cloves garlic and cook for one minute.
Deglaze pan with 1/4 c sherry.
Add flour and cook for 2 minutes.
Add all clam juice, chicken broth, potatoes, thyme, bay leaf and pepper and cook for 15 minutes.
Add other 1/4 c sherry.
(If desired add a roux of corn starch and half and half.)
Add haddock and clams reserved from cans.
Add Worcestershire sauce, Tabasco and heavy cream.