I better post this before I forget what I did.
This was cooked in one of my dutch ovens and very complicated to explain.
List of ingredients as I measured them.
1/4 stick of butter to get the cast iron going.
1/2 cup cut up bacon, 'I used my pork belly plait bacon stuff.
1 cup chopped strong cooking onion
4 cloves crushed chopped garlic.
1 cup of chopped up celery.
1 teaspoon fresh ground black pepper.
1/2 teaspoon salt.
1 teaspoon Mexican oregano.
1 teaspoon thyme.
2 20 oz cans of bumble bee baby oysters.
12 oz of cooked shrimp because I didn't feel like peeling shrimp.
About 2 pounds of cubed gold potatoes skin still on about 1/2 inch cubes.
I used some homemade lard to make about 1/4 to 1/2 cup blond roux.
4 cups water.
1 pint heavy whipping cream.
Started cooking the bacon in the butter until I liked the way it looked about half cooked.
Added the garlic cooked a wee bit and added the onion and celery in that order.
When it was sweated out I added the thyme and oregano and black pepper let it cook till just tender.
Then I poured the juice from the two cans of clams and added the potatoes.
Added two cups of cold water and let cook till potatoes were just about tender covered.
Added two more cups of water and the roux.
Let come back to almost simmer and them added the heavy cream.
When everything warmed up I added the clams, shrimp salt and some more black pepper and there you go.

Pictures in next post.

Pictures didn't post every one I took.

Lard, butter & bacon grease; I might die young but my love will be true.

Looks fantastic, and you can practically smell it!

I bet that's good with a touch of smoke!!!!

I cant express how good the pork belly plait bacon is, cooked or raw.
The perfect blend of sugar, smoke and salt for my tastes.
The chowder is on the thin side but that is the way I like it.
I like to thicken it with crackers in the original chowder tradition.