Categories: Soups/stews, Fish/sea 
      Yield: 1 servings 
  
    1/4 lb Bacon cut in small pieces           1 ts Salt 
      1 ts Paprika                           1/2 ts Pepper 
    1/2 c  Chopped onion                       1    Bay leaf 
      1 c  Diced raw potato                  1/2 ts Thyme 
      1 cn (6.5-oz) chopped clams          2 1/2 c  Skim milk 
           With liquid                       1/2 c  Instant mashed potatoes to 
    1/4 c  White wine                               Thicken 
      1 c  Crab legs/imitation crab                 Any other shellfish you 
      1 c  Shrimp                                   Like 
      1 c  Scallops halved/quartered       
  
  In a heavy soup pot or kettle, brown the bacon with the paprika, onion and 
  potato, sauteing until potato and onions are soft and bacon is cooked. Add 
  the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. 
  Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat 
  over low flame, stirring constantly. Do not allow mixture to boil. When 
  seafood and fish are thoroughly heated through, thicken chowder by adding 
  instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, 
  refrigerated, then re-heated in a crock pot or over very low heat.