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This is a hearty seafood chowder that will make you come back again and again.
1 pound Bacon cut up, 1 med. Shalot diced, 1 stalk celery diced, 1 head cauliflower cooked and separated, 2 cups heavy cream, 1 cup clam juice, 1 med. can of steamer clams, drain and save juice, 1 small can of shrimp drained, 1 small can of lump crab meat drained, old bay, salt, pepper, and paprika.
How To Prepare:
Heat a deep pot or dutch oven on the stove on med high. Cutting into small pieces, fry bacon and set aside, saving 4 tbls. of the grease. Chop the onion and celery together, as chunky as you like it. Cook until clear onion and celery with the reserved bacon grease. Add a small amount of clam juice to deglaze the pot. Reduce the heat and add remaining clam juice and cream. Add bacon, cauliflower, and seafood. Cook until hot but do not boil.
Number of Servings:
Carbs per serving - include all nutritional information if known: