Step 1

Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the pot. Set the bacon aside.

Step 2

Heat the olive oil in the same pot over medium heat and cook the onion, celery, carrot, and garlic until soft, about 6 – 7 minutes, stirring. Stir in thyme until fragrant, about 1 minute.

Step 3

Sprinkle in the flour and stir gently until lightly browned, about 1 minute. Gradually whisk in the milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add the ouzo and cook until the alcohol steams off.

Step 4

Stir in the potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Add the clams and the chunks of fish if using. Simmer for 6 – 7 minutes, then add the remaining seafood (mussels and shrimp or scallops if using instead of the fish). Add the heavy cream and cook for another 6 – 7 minutes. Season to taste with salt and pepper. If the soup is too thick, add more milk as needed until desired consistency is reached.

Step 5

Serve immediately, garnished with crumbled bacon, if desired.