Maryland Crab, Shrimp and Bacon Chowder

4 slices lean bacon, cut into small pieces

2 medium onions, diced

4 medium potatoes, peeled and diced

1 cup water

7 cups milk

Salt and freshly ground black pepper to taste

¾ pound fresh claw crabmeat, carefully picked over for shells and cartilage

¾ pound small fresh shrimp, peeled and deveined

Sweet paprika, for sprinkling

In a large, heavy saucepan, fry the bacon over moderate heat and drain on paper towels. Add the onions, potatoes and water to the fat in the pan, bring to a simmer. Cover and cook until the water has evaporated and the potatoes are tender, 15-20 minutes.

Add the milk and salt and pepper to the pan and return the mixture to a simmer. Add the crabmeat, shrimp and bacon and again return to a simmer. Cook 5 minutes stirring continuously.

Serve the chowder in soup plates, sprinkle with paprika.

Serves six to eight.

Nutrition values per serving: 350 calories, 12 g fat (5 g saturated), 31 g carbohydrates, 3 g fiber, 31 g protein, 125 mg cholesterol, 690 mg sodium.

"The Bacon Cookbook" by James Villas (2007 Wiley, $35)