2 cans (4 oz ea) chopped clams
1/4 to 1/2 lb raw shrimp, shell on, deveined
5 large sea scallops, cut in 1/4 cubes
5 slices thick-cut peppered bacon, medium chopped
1 medium onion, chopped small
1 carrot, minced
Butter, lots and lots
4 potatoes, diced in 1/2 inch cubes
2 cans cream of mushroom soup and milk to fill 2 cans or cream and milk for same amount 1 1/2 milk, 1/2 cream
8 oz mushrooms, diced
2 cups water
3 cloves garlic, minced
Shell shrimp and sauté shells with 1 Tbs butter til pink. Add 2 cups water and the juice from clams, the leftover ends, plus 1/4, of the onion and salt and pepper. Bring to a boil and simmer until reduced about 1/3.
Start potatoes boiling. Remove from heat when almost done, but still firm.
In a large dutch oven, render bacon until halfway done. Add onions and carrots and cook halfway. You want the bacon crisp but don't burn the onions. Add garlic for last minute of cooking.
Stir in clams and 1 Tbs butter. Strain the shrimp stock and add to bacon clam mixture. Deglaze and add mushrooms and cook until mushrooms release moisture. Add shrimp, chopped into bite-sized pieces, and scallops. Stir in soup and milk, or milk and cream. Add potatoes. Simmer for 15-20 minutes.
Pepper to taste.