5 qt. heavy pan
Over 1/2 gal. low-fat milk
3 or 4 slices of diced bacon
2 cans minced clams
6 oz. frozen cooked shrimp (defrosted & cleaned)
2 carrots & 1 med. onion, diced
2 stalks celery, diced
4 lg. potatoes, diced
1 stick butter

Dice bacon and fry until crisp. Drain grease. Saute onion until done. Add 1 cup hot water, celery, carrots and clam juice (save clams). Cover, let cook about 10 minutes. Add diced potatoes. Cook until veggies are done.

Add clams and shrimp. Add milk until about 3/4 full. Heat until simmering. Melt stick of butter in small skillet until hot. Add enough flour to make a runny roux. Add to bubbling soup and stir until soup thickens. Season with salt and pepper to taste. Serves 6 generously. Serve with crusty bread.