1/2 lb. butter
1 lb. bacon, finely chopped
2 1/4 c. diced onions
2 1/4 c. diced celery
2 1/4 c. diced carrots
2 to 2 1/2 c. flour
3 to 4 qt. liquids comprised of clam juice, reserved liquids, and water
4 1/2 c. peeled and cubed potatoes
3 (10 oz.) cans of clams
3 1/2 c. corn kernels cut from fresh cobs
1 to 1 1/2 qt. whole milk
1 1/2 to 2 lbs. fish cut in 3/4 inch cubes
1 lb. shrimp

Cut fish filet (skinned and boned) into 3/4 inch cubes.

Bring 2 cups water to boil, add 1/2 teaspoon salt. Add fish cubes. Bring to boil and simmer 5 minutes. Put aside fish cubes and reserve the water. Bring 2 cups water to boil and add 1 lb. shrimp. Bring back to boil and simmer 5 minutes. Set shrimp aside to cool so you can peel them. Reserve the cooking water.

Cut 1 lb. bacon into 1/2 inch pieces. Fry out until crispy. Remove the bacon pieces from the grease and put aside. Add 1/2 lb. butter to the bacon grease and melt. Add carrots and celery, cook over low heat for 15 minutes. Add onions to carrots and celery and continue cooking for an additional 5 to 10 minutes or until the onions look glossy. Add enough flour (2 to 2 1/2 cups) to bind all ingredients into a rue and cook, stirring continuously for 3 to 4 minutes.

Add six 8 oz. bottles Look's clam juice or Reese's clam juice. Add 6 more cups of liquid comprised of the reserved water from fish and shrimp, liquids from the canned clams, and water to make up the total additional 6 cups of liquid.

At this point you will have a total of 12 cups of liquid. Depending on your desire for a super thick chowder, you may or may not want to add up to 4 more cups of fresh water for a total of 16 cups of liquid. I usually add just 12 cups of liquid.

Add diced potatoes, 3 cans of clams, and 3 1/2 cups corn kernels which you have just cut off the cob. Lay the crispy bacon on a chopping board so you can chop it into tiny pieces. It is desirable to crumble it as small as possible. Add this crumbled bacon to the soup.

Cook over low heat at least one hour or until the potatoes are tender. Stir often. Add 1 to 1 1/2 quarts whole milk. Cut peeled shrimp into 1/2 inch pieces and add, along with the fish cubes. Bring soup up to serving temperature, or if you're going to hold it a day, put in the refrigerator. I have found it best to put the soup in the refrigerator for a day. It is far better the next day.