1 (6 1/2 oz.) can minced clams
1 (4 1/2 oz.) can tiny shrimp
1 (7 1/2 oz.) can crabmeat or 8 oz. imitation crab & seafood mix
2 oz. salt pork or 1/4 c. butter
1 1/2 c. chopped onion
3 lg. potatoes, peeled & diced
1 (10 1/2 oz.) can condensed cream of celery soup plus soup can of milk
1 1/2 c. milk
2 c. boiling water
1/4 tsp. curry
2 c. cream (light or heavy or mixture)
3 tbsp. cornstarch
1 1/2 tsp. thyme (opt.)
Salt to taste
1/4 tsp. pepper
Sherry (opt.)

Drain clams, shrimp and crabmeat; reserve liquids. In a large pot or kettle, brown salt pork until fat is released; add onions and potatoes and saute; stirring frequently, approximately 10 minutes. Add soup with milk, additional milk, boiling water, reserved liquids and curry. Cover and simmer for 25 minutes over low heat. Add clams, shrimp and crabmeat with thyme; cook 5 minutes. Mix cream and cornstarch together; add to bisque stirring constantly over medium heat, until just at boiling point. Do not boil. Season to taste. Lower heat and cook 5 minutes longer. May be made ahead and reheated gently. Makes 10 to 12 servings.