Heat a large stockpot over medium heat.
Add bacon and cook until brown and crispy (about 6 to 8 minutes). Transfer to a paper towel lined plate.
Melt butter in the stockpot.
Add garlic and onion and cook for 2-3 minutes.
Stir in thyme for about 1 minute.
Whisk in flour until lightly browned (about 1 minute).
Gradually whisk in cream, vegetable broth, clam juice, and cook. Whisking constantly, until slightly thickened about 1-2 minutes.
Add 1 can of cream of bacon. Stir frequently and cook for 4 to 5 minutes.
Stir in clams, scallops, and shrimp until heated through.
Add 2nd can of cream of bacon. Stir frequently and cook for 4 to 5 minutes.
Add more cream or milk, if too thick.
Garnish with crumbled bacon.