Cook chopped bacon in a heavy bottomed stockpot over medium high, until crisp. Add diced onion and cook in bacon fat until soft, about 3 minutes. Add chopped celery, cook for additional minute. Add garlic, cook for one minute.
Add potatoes, parsley, and clam juice to pot. Using a wooden spoon or spatula, scrape up any browned bits of bacon from the bottom of the pot.
Bring pot just to a boil, then turn lower heat and simmer chowder for 10 to 15 minutes, until potatoes are cooked.
Add seafood, milk, and half and half or cream to pot. Simmer for an additional 3-5 minutes.
Add salt and pepper. Taste to adjust spices. Serve.
4 slices bacon, chopped
1 cup onion in small dice
3 stalks celery, chopped
2 small cloves garlic, minced
1 medium potato, peeled and chopped into ¾ inch dice