3 med. onions
2 cloves garlic
2 celery sticks
6 slices bacon
1 or 2 cans (8 oz.) clam juice
1 1/2 c. water
2 chicken bouillon cubes
1 lb. sm. to med. fresh shrimp, peeled and deveined
1 (6 1/2 oz.) can minced clams
1/4 c. chopped fresh parsley
1/2 tsp. salt
1 or 2 cans cream of potato soup
1 lb. scallops
1 bay leaf
2 c. light cream

1. Coarsely chop onions, mince garlic, cut celery into thin slices.

2. Dice the bacon and fry over medium high heat in a large saucepan.

3. Saute onions, garlic and celery in bacon fat, about 3 minutes over medium-high heat until all are tender.

4. Add clam juice, water, bouillon cubes, bay leaf, condensed cream of potato soup, scallops, and shrimp. Cover and simmer 6 to 8 minutes until fish is cooked.

5. Add bacon, light cream, clams with the liquid, parsley, salt and pepper. Stir gently, cook it for another 5 minutes (be careful chowder doesn't boil or the cream will scorch).