Clam and Salmon Chowder
1/2 lb. bacon, chopped
2 cups chopped celery
2 cups diced carrots
2 cups corn (frozen corn works fine)
1 or 2 cloves garlic, pressed or minced
1 lb. potatoes, cut into 1/2″ cubes
2 8-oz. bottles of clam juice
2 lg. cans salmon (or equiv. fresh)
2 small cans crabmeat (or equiv. fresh)
2 small cans chopped clams (or equiv. fresh) 1 bay leaf
1/2 tsp tabasco sauce
1-1/2 tsp worcestershire sauce
3/4 tsp dried thyme
4 cups heavy cream
Fry bacon in 8-10 quart pot until crisp. Add vegetables, stir often until browned.
Add clam juice and simmer, covered, for about 15 minutes.
Stir in all seafood and their liquids.
Add bay leaf, tabasco, worcestershire, thyme and cream.
Heat thoroughly, but do not boil.
Season to taste with salt.