In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked.
Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
Season with salt and pepper, bay leaf and thyme.
Stir in the milk and heat over low flame, stirring constantly.
Do not allow mixture to boil.
When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
Remove bay leaf and serve.
Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!