In a large stock pot over medium heat, cook diced bacon until crisp, stirring occasionally for about 5-7 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pot.

Using the same pot with bacon drippings, add chopped onions, celery, and carrots. Season with salt and pepper, then sweat the vegetables over medium heat for about 5 minutes until softened but not browned. Stir in minced garlic and Old Bay seasoning, cooking for an additional minute until fragrant.

Pour in a cup of dry white wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Allow the mixture to simmer for around 2 minutes until mostly evaporated.

Add the seafood stock to the pot and return the cooked bacon, bringing everything to a boil. Once boiling, toss in the diced potatoes and reduce the heat to medium-low. Simmer for about 5 minutes, until the potatoes are tender.

Gently stir in the shrimp, cod, scallops, and clams along with their juices. Bring the chowder back to a gentle simmer for about 2 minutes, or until the seafood is cooked through.

Remove the pot from heat and stir in the half and half for a creamy consistency. Taste and adjust seasoning as needed. Garnish your seafood chowder with freshly chopped parsley or thyme before serving.