Ingredients

• 3 8-ounce bottles clam juice
• 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
• 1 teaspoon Kelchner's Sriracha Sauce (or more if preferred)
• 1/4 stick butter
• 3 slices of finely chopped bacon 
• 2 cups chopped onions
• 1 1/4 cups chopped celery with leaves (about 2 large stalks)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1/4 cup all purpose flour
• 6 6 1/2-ounce cans chopped clams, drained, juices reserved
• 1 1/4 cups half and half

Directions

Bring bottled clam juice and potatoes to boil in  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 large pot over medium heat. Add bacon and cook about 8 minutes. Add onions, celery, garlic and bay leaf and sauté about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, Kelchner's Sriracha Sauce and half and half. Simmer chowder 5 minutes, stirring frequently. Season to taste with salt and pepper.