New England Corn & Clam Chowder

My New England Corn and Clam Chowder is a very rich, hearty soup you could almost consider a stew of some sort! You probably won't want to eat more than 1 bowl of this at a time.

I usually make a large pot and freeze portions for a later time, it freezes well and I usually keep it for up to 2 months. Although it was a warm and beautiful fall day, I was really craving this for dinner.
If you're wondering, I have no idea how many calories are in this meal, I would guess-timate around 8000!!
This soup goes nicely with Homemade Caesar Salad!

New England Corn & Clam Chowder
3 bottles clam juice (236 ml. each, I use Cloverleaf brand)
4 cans whole baby clams (142 gram cans)
2 cups Russet potatoes, cut into bite size pieces
3 TBSP unsalted butter
6-8 slices bacon, chopped into bite size pieces
1 can peaches 'n' cream corn kernels
4 stalks celery, chopped
1/2 red onion, chopped
3 garlic cloves, minced
2 bay leaves
1 & 1/4 cups half and half cream
2 TBSP Frank's Red Hot Sauce
2-3 TBSP flour

In a large soup pot, boil bottled clam juice and potatoes, reduce heat and simmer for 5 minutes. Remove from heat at pour into a separate bowl.
Open cans of baby clams and reserve the juices.
In the soup pot, melt butter and add bacon, cooking until crispy.
Add onions, celery, corn, garlic, bay leaves, and hot sauce, saute about 5 minutes.
Stir in flour, cook for 1-2 minutes, careful not to burn. Whisk in the reserved juice from the cans of baby clams. Add potato mixture, clams, and cream.
Simmer for about 15-20 minutes, stirring frequently. Make sure potatoes are cooked thoroughly.
Season to taste with pepper.

Bon Apetit! =)