Fihserman's Chowder

1. 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.
2. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
3. Seasoni with salt and pepper, bay leaf and thyme.
4. Stiri in the milk and heat over low flame, stirring constantly.
5. Do not allow mixture to boil.
6. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
7. Remove bay leaf and serve.
8. Chowderi may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.