1 (51 oz.) can chopped clams (large food service size)
1 (8 oz.) pkg. imitation seafood (such as "Crab Delites")
2-3 cups frozen salad size cooked shrimp
2 cups firm white fish (if desired)
1 (12 oz.) pkg. sliced bacon
1 large diced onion
4 stalks diced celery
2 cups diced carrots (I used frozen crinkle cut)
1 tsp. thyme
1 tsp. oregano
3 bay leaves
1 tsp. garlic powder
roasted red pepper flakes, to taste
4-6 shakes red Tabasco sauce (optional)
salt and pepper, to taste
1 (32 oz.) box chicken broth (Swanson)
all reserved clam juice (or 16 oz. bottled clam juice)
4-6 small potatoes, diced
any amount frozen/leftover vegetables you have on hand
4 cups milk, any grade (I used 2%)
1 cup white wine
as much additional flour as needed for desired thickness (prepared in slurry)
chopped parsley and dill, for garnish

ROUX:

reserved bacon grease
1/2 cup all-purpose flour
4 tbsp. chicken bouillon powder

Chop bacon and fry until crispy. Remove bacon from pan and set aside. Reserve about 1/2 bacon grease in pan and reserve remaining grease in a bowl.

Sauté chopped onion, celery and carrots until soft. Add all seasonings to pan and sauté until fragrant, about 2 to 5 minutes.

In large soup/stock pan pour broth and clam juice and additional water, if desired. Add diced potatoes and sautéed herb/vegetables to pot and cook until potatoes are very tender.

When potatoes have reached desires tenderness, add milk and simmer for 10 minutes. Add wine.

Using reserved bacon grease, make a roux with at least 1/4 cup flour to thicken chowder; the longer you cook the roux, the darker it becomes and the more flavorful. If the roux is too thick or thin, add flour, grease or butter to adjust.

Add seafood and simmer for 5 minutes. Add roux to thicken. Simmer for 10 to 20 minutes. Bring to slow boil and reduce heat.

Note: If chowder isn't thick enough, prepare flour/milk or water slurry and add until desired thickness is achieved. Simmer 10 minutes or more.

Sprinkle with dill or parsley and serve with warm biscuits and honey/butter.

Submitted by: Sherry Machado