1 6-1/2 ounce can minced clams
 1 4-1/2 can tiny shrimp
 1 7-1/2 can crabameat
 2 ounces salt pork or 1/4 cup butter
 1 1/2 cups chopped onion
 3 large potatoes,peeled and diced
 1 10-1/2 ounce condensed cream of celery soup
 soup can of milk
 1 1/2 cups milk
 2 cups boiling water
 1/4 tsp curry
 2 cups cream
 3 tablespoons cornstarch
 1 1/2 tsp thyme
 salt and pepper to taste
 Drain clams,shrimp and crabmeat.  Reserve liquids.  In a large pot, brown
 salt pork until fat is released.  Add onions and potatoes and saute,stirring
 frequently, (about 10 minutes). Add soup ,soup can of milk, 1 1/2 cups milk,
 boiling water,  reserved liquids and curry.  Cover and simmer for 25 minutes
 over low heat.  Add clams,shrimp, and crabmeat with thyme.  Cook 5 minutes.
 Mix cram and cornstarch together  Add to the bisque stirring constantly,over
 medium high heat until just at boiling.  Do not boil.  Season to taste.  
 Lower heat and cook 5 minutes longer.
 

Plain Text Version of This Recipe for Printing or Saving