Seafood Bisque:

2 cups small cooked shrimp
4 cups large raw prawns (or more)
1 can clams and juice
2 cups scallops
1 lb scallops
1 lb mussels on the half shell
1 large can Aylmer diced tomatoes with Italian spices
1 10 oz can of tomato juice
1 10 oz can of condensed tomato soup
1 small can tomato sauce
10 strips of bacon cooked and chopped
3 celery stalks, chopped
4 green onions, chopped
3 slices of red onion, chopped
1 tbsp butter
2 tsp basil
2 tbsp parsly
2 cloves of garlic, crushed
1/2 tsp pepper
1 tbsp Worcestershire Sauce
few dashes of Franks Red Hot Pepper sauce
6 cups of chicken broth

In a Dutch oven on med heat, add condensed
tomato soup, Aylmer's tomatoes, tomato sauce
and tomato juice. Add water until you reach your
desired consistency of the soup (some like it thick,
some like it thinner). Do not boil the soup. While
the soup is simmering, sauté the bacon, green onion,
celery and red onion and until it is opaque. Add to the
Dutch oven. Now, add all the spices to the soup and
all the seafood. Cook on med heat until hot.
Do not boil

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