1/4 pound bacon, diced
1/2 stick butter
2 stalks celery, sliced
1/2 large onion, diced
3 14-ounce cans chicken broth
2 medium potatoes, diced with skin on
1 8-ounce bottle Snow’s clam juice
3/4 cup all-purpose flour
1/4 pound raw shrimp, peeled and deveined
1/2 pound small scallops
1/3 pound fresh salmon, cut into 1-inch pieces
1/3 pound any white fish, cut into 1-inch pieces
12 ounces heavy cream
1/4 dry white wine (such as Chardonnay)
1/2 tsp. thyme
1 tablespoon dried parsley
salt and pepper, to taste

Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent.

Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened.

Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes.

Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread.

Makes about 8 servings.

Submitted by: Brenda