Olive oil, for drizzling
4 ounces thick-sliced bacon, diced
2 ribs celery, thinly sliced
1 small yellow onion, sliced
Kosher salt and freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon seafood seasoning
Small bundle fresh thyme, tied with butcher’s twine
2 cups freshly shucked oyster meat, 1 cup liquor reserved (or additional clam juice)
1 cup clam juice
2 cups heavy cream
1 to 2 tablespoons Worcestershire sauce
8 ounces large shrimp, cleaned, shells and tails removed
1/4 cup finely chopped fresh parsley
2 tablespoons finely sliced fresh chives
1 French baguette, cut in half lengthwise
2 tablespoons unsalted butter, at room temperature
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