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1 (6 oz.) pkg. frozen or 1 (7
1/2 oz.) can king crab
1/4 lb. or 1 (4 1/2 oz. can)
tiny shrimp
1 (8 oz.) can minced clams
4 strips bacon, diced
1 clove garlic, minced
2 c. diced potatoes
1 c. dry white wine
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. thyme
1 (16 oz.) can cream style
3 c. milk
1 c. half and half
1/2 c. chopped green onions
2 Tbsp. minced parsley

Drain crab, shrimp and clams, reserving liquids. Slice
crab with sharp knife. Cook bacon and garlic in large saucepan
or kettle until bacon is crisp. Instead of bacon you may saute
salt pork, cut into cubes. Add potatoes, reserved liquids from
seafoods, wine, salt, pepper and thyme. Cover and simmer 15 to
20 minutes or until potatoes are tender. Add crab, shrimp,
clams, corn, milk, half and half, onions and parsley. Heat to
simmer, do not boil. Makes 6 to 8 servings. Fresh seafood may
be substituted for the canned.

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