Cook bacon to render fat.2. Add garlic, butter, onions, celery, carrot and flour and cook until incorporated. 3. Steam mussels and clams separately in covered pots, with a little water added, until open. Remove meat from shells, drain, strain and reserve liquid. Discard shells. 4. Add cooking liquid and fish stock to roux mixture. 5. In a separate pot, cook potato until fork tender. Drain and reserve for later use. 6. Add corn juice to fish stock mixture and simmer for 30 minutes. 7. Sauté chanterelles in small amount of butter and add to fish stock mixture. 8. Add mussel meat, clam meat, scallops, potatoes and cream to fish stock mixture just prior to service. 9. Season with salt and pepper to taste.