In a large pot over medium heat, add thick-cut bacon and cook until crispy and browned, about 5-7 minutes.

Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain; leave bacon grease in the pot.

Add the finely diced onion and celery to the pot with reserved bacon grease. Sauté for about 5-7 minutes until translucent.

Stir in minced garlic and cook for an additional 30 seconds, stirring constantly.

Sprinkle in all-purpose flour and cook, stirring constantly, for about 1-2 minutes until it begins to brown slightly.

Slowly whisk in the seafood stock until fully combined to avoid lumps, stirring over medium heat until thickened.

Bring to a gentle boil, then add diced red potatoes, dried thyme, and bay leaves. Simmer and cook for 15 minutes.

Once potatoes are tender, add chopped cod and cook for 5 minutes until fish is opaque, then stir in shrimp for another 3 minutes.

Reduce heat to low and stir in heavy cream and drained baby clams, heating gently for 1 minute before serving.

Stir in minced parsley, salt, and pepper to taste before serving.