The Recipe Thread [tm--CajunCook]

damixters "Almost world famous"Seafood Chowder (well, in Florida, Pennsylvania, Utah, and the UK anyways)

1 lb bacon
2 cans minced or diced clams
2 cans smoked whole baby clams
1 6oz bottle clam juice
4-5 medium potatoes, cubed (more or less if you prefer)
1 medium onion, diced (optional)
2 cups heavy cream
2 cups 50/50

Spices:
1 tbsp. Emeril's Original Essence
1 tsp Zatarain's blackened seasoning
1/2 tsp lemon pepper
1/4 tsp thyme
Pepper and sea salt to taste

the "other stuff":
1 bag small salad shrimp
1 pack Beauxdreau's Cajun Crawfish Tail meat (Walmart)
1 lb crab meat
Anything else you may want to add (oysters, etc)

Add another bottle of clam juice or chicken broth if you prefer your chowder thinner

Cut the bacon crosswise in 1/4 to 1/2 inch pieces and cook until fat is rendered and bacon is crispy (I run mine thru a strainer to remove fat)

In a crock pot, combine everything except the "other stuff" and simmer on low to medium until the potatoes are tender. If you are eating it that day, add all the "other stuff" and continue simmering until heated through.

I prefer to do the first steps the day before and let the crockpot sit in the fridge overnight, then add the other stuff the next day and heat through.