In a saucepan, boil clam juice, bay seasoning, celery seed and red pepper until reduced by 1/3. Meanwhile, in a kettle, add onions and cook until tender but not brown. Add clams, clam juice, bacon, onions, potatoes. Boil 10 minutes. Season to taste. Pour hot into hot 1-pint Ball jars, leaving 1-inch head space. (Fills 7 or 8 pint jars.) Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure. (Some recipes say 70 minutes.) This makes a concentrated soup. To finish just before serving: make bechamel with 2 Tbs butter, 3 Tbs flour and 1-1/2 cups milk. Simmer until thickened. Add the pint jar Clam Chowder and heat through