5 slices bacon, diced 1 large onion, chopped 1/3 cup chopped parsley 1 clove garlic, minced 1 bottle (8 ounce size) clam juice 1 cup water 1 chicken bouillon cube 2 large potatoes, peeled and cut in 1/2-inch cubes 1/2 pound scallops, thawed if frozen, cut in 1-inch chunks 1 pound fish fillets, cut in 1-inch pieces 2 cups milk 2 cups half and half 1 can (10 ounce size) baby clams 1/2 pound small cooked shrimp salt and pepper paprika butter or margarine
In a 5-quart or larger kettle, cook bacon over medium heat until crisp. With a slotted spoon, lift out bacon and reserve. Discard all but 2 tablespoons of the drippings.
Add onion, parsley, and garlic; cook; stirring occasionally until soft. Add clam juice, water, bouillon cube, and potatoes. Cover, reduce heat, and simmer until potatoes are almost tender (about 15 to 20 minutes). Add scallop chunks and fish pieces; cover and simmer until fish flakes readily when prodded with a fork (about 6 to 12 minutes).
Add milk, half-and-half, clams, shrimp, and reserved bacon. Cook, uncovered, over medium heat, stirring occasionally, just until hot (do not boil). Add salt and pepper to taste.
Turn soup into a serving bowl. Sprinkle lightly with paprika and float a generous pat of butter (about 2 tablespoons) on soup's surface.