1 Small - Diced Onion
1 Tbs. - Minced Garlic
1/2 Lbs. - Diced Bacon
2 6.5oz Cans - Clams in liquid
4 Small - Tilapia Fillets
1 C. Medium - Shelled Clean Shrimp (Deveined)
3 Medium - Yukon Taters (cubed)
1 Tsp. - Salmon Seasoning
1 Tsp. - Garlic Lemon Seasoning
3 Tbs. - Butter
1 Qt. - Heavy Cream
1/2 Tsp. - Pepper
1/2 Tsp. - Herb De Provence
1/2 Tsp. - Parsley
1/4 Tsp. - Cayenne
1/2 Tsp. - Cilantro
1/4 Tsp. - Nutmeg
Salt
Boil taters in salted water until fork tender, about 15 minutes. In a frying pan over medium high heat cook the bacon until crispy; remove to a plate lined with paper towel to drain. In the bacon grease cook the onion and corn just until the onion is translucent. When the taters are cooked drain off the extra water leaving 1 cup in the soup pot. Remove the corn and onion from frying pan add a little EVOO to sauté the fish and shrimp with just a pinch of salt. When the fish is translucent and the shrimp is pink toss in the clams with juice and cook for 3 minutes. Add the seafood to the taters along with the corn, onions, and bacon. Add butter, cream and all of the seasonings then simmer on low for about 30 minutes. Taste and re-season with salt and pepper if needed. If not thick enough add a thicken agent, like sprinkling in Wondra, or make a mixture of Cornstarch or Flour with water, thicken to your desired consistency. Serve in big bowls with crackers or as we did in an edible bread bowl.