New England Clam Chowder

My friend's husband fixed recipe for a group of us girlfriends who were meeting in honor of one of our friends who was about to have her first baby.  He based his recipe off of an Epicurious recipe.  I've gone on to make my own modifications to it as well.

• 3 - 8 ounce bottles of clam juice (or substitute 1 drop of fish sauce for 2 of the bottles)
• 1 1/2 pounds of red potatoes, diced into 1/4 inch squares
• 1 pound of sliced bacon
• 1 1/4 cups diced celery
• 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 teaspoon dried thyme 
• 1/4 cup all purpose flour
• 6 - 6 1/2 ounce cans of chopped clams drained, juices reserved
• 1 pint half and half
• 1 teaspoon hot pepper sauce (optional)
• 30 ounces of cream corn (optional)

Bring bottled clam juice and potatoes to boil in a heavy large saucepan over high heat.  Reduce heat to medium low; cover and simmer until potatoes are tender, about 10 minutes.  Remove from heat.

Melt butter in heavy large pot over medium heat.  Add bacon and cook until bacon begins to brown, about 8 minutes.  Add onions, celery, garlic, thyme and bay leaf.  Saute until vegetables soften, about 6 minutes.  Add flour and cook 2 minutes (do not allow four to brown). Gradually whisk in reserved clam juice from canned clams.  Add potato mixture, clams, half and half and hot pepper sauce (if you choose to use it).  Simmer 5 minutes.