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Serves/Makes: 6 - 8

Ingredients:

• 2 small cans chopped clams (or equiv. fresh)
• 2 small cans crab meat (or equiv. fresh)
• 2 large cans salmon (or equiv. fresh)
• 2 8-oz. bottles of clam juice
• 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
• 1 bay leaf
• 1/2 teaspoon Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon dried thyme
• 4 cups heavy cream

How to cook Clam and Salmon Chowder:

• 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 sauce, Worcestershire sauce, thyme and cream.
• Heat thoroughly, but do not boil.
• Season to taste with salt.

This recipe for Clam and Salmon Chowder serves/makes: 6 - 8

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Main Ingredient: Seafood Mix
Preparation Method: Soups/Chowders