Cook onions and celery in reserved bacon grease until soft and tender, approximately 5 minutes. Season with salt and pepper. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add 1/4 teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper. Take out 3/4 cup of potato/onion/celery mixture and put into a mixing bowl. Cover with 3/4 cup of the broth. Puree with a hand blender (or you can puree in a blender). Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Cook on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper. Serve with crumbled bacon and/or oyster crackers.

Remove crust from the bread. Cut into 1/2-inch cubes. Lightly toast bread in a 350 degrees Fahrenheit oven and set aside. You’ll need about 1/2 cup of toasted bread cubes for the recipe. Heat a large saute pan. Add olive oil. Season scallops and monkfish with salt and pepper. Sear until browned on the outside, remove from oil and set aside. Add garlic and brown slightly. Add calamari and toss quickly. Add clams and water, season lightly with salt and pepper. Cover until clams begin to open. Return scallops and monkfish to the pan. Cook covered until all clams open, about 1 minute. You may have to add more water if the clams do not open. Make sure that you have about a 1/2 cup of liquid left when the dish is finished. Put cut vegetables into a large bowl with basil. Season with salt and pepper. Add bread cubes and toss. Just before serving, toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with scallion sprigs and fennel fronds. Pour remaining seafood broth around each plate.