Does anyone have a good recipe for a seafood chowder?

Skipper's Clam Chowder recipe anyone?

• There is a chain of seafood fast food restaurants called Skipper's (similar to Long John Silvers) that made a wonderful clam chowder. Our local restaurant has closed, a search didn't yield anything, so I was hoping someone has the recipe. TIA!

• Answer:

  Three 8-oz bottles of clam juice One pound russet potatoes, peeled and cut into 1/2 inch chunks (resist the urge to use Yukon Gold potatoes) Two tablespoons (1/4 stick) butter Three slices bacon, finely chopped (I use thick, hammy deli bacon -- use six slices of bacon if you're using the thin, pre-packaged stuff) Two cups chopped onions (about one large yellow onion) Three stalks (about 1-1/4 cups) of celery with leaves, chopped Five garlic cloves, minced One bay leaf 1/4 cup all-purpose flour Six 6-1/2 oz cans minced clams, drained, juices reserved (chopped clams are fine -- I use minced because Kris doesn't like large, rubbery clam chunks) 1-1/2 cups half-and-half One teaspoon hot pepper sauce (we use TapatÃ{omitted}o, but you might prefer Tabasco) Optional: 1/2 teaspoon hickory smoke salt (hard-to-find, but great flavor!) At the top of my recipe card I've written, in bold: NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster. Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes. Stir in flour and cook two minutes. Do not allow flour to brown. Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently. Season to taste with salt and pepper. Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.