3 slices of bacon, chopped
1 (7 1/2 oz.) can of minced clams
1/2 c. onion, chopped
Dash of bottled hot pepper sauce
1 (17 oz.) can creamed style corn
1 (16 oz.) can whole white potatoes, drained and diced
1 (4 1/2 oz.) can of shrimp, drained
2 tbsp. snipped parsley
1 1/2 c. milk
2 tbsp. flour

Place bacon in a 2 quart casserole; cover with paper towels. Micro-cook until crisp, about 3 minutes. Remove bacon; drain. Reserve 1 tablespoon of drippings in casserole. Drain clams; reserve liquid. To reserved bacon drippings stir in reserved clam liquid, onion, hot pepper sauce, and 1/2 teaspoon of salt. Cook covered until onion is tender, about 4 minutes. Stir in clams, corn, potatoes, shrimp and parsley. Blend 1/4 cup milk into flour; stir in remaining milk. Cook covered until thick and bubbly, about 10 minutes, stirring every four minutes. Before serving, sprinkle with bacon pieces. Makes 4 servings. Great with cheese bread.