5 strips bacon
1 sm. onion, finely chopped
1 clove garlic, minced or finely chopped
1 (8 oz.) bottle clam juice
1 (8 or 12 oz.) can baby clams
2 lg. potatoes, cut into 1/2 inch cubes
3 to 4 lbs. fillets rockfish
1 tsp. chicken bouillon
1 c. each Half and Half and milk
1 lb. cooked baby shrimp
1 c. water
1 pinch parsley

In a large soup kettle, cook bacon, then remove and set aside. Leave to tablespoons of bacon grease in the kettle and use to saute onions. Add water, clams juice, chicken bouillon, garlic, parsley and potatoes. Simmer for 12 to 15 minutes or until potatoes are almost done. Add fish cubes and continue to simmer an additional 12 to 15 minutes or until fish is white and starting to flake. Add Half and Half, milk, shrimp, clams and chopped bacon. Increase heat and serve when steaming, with patty of butter and paprika on top. French bread goes well on the side.