Fry the bacon until crispy, drain well.
Place the clam nectar and flour in your slow cooker and whisk to combine. Mix in the bacon, baby clams and their liquid, onion, carrot, celery, garlic, potatoes and thyme. Cover and cook on the low setting for 5 hours, or until the potatoes are tender. Stir in the crab, shrimp and cream and cover and cook until all are heated through, about 15 minutes. Season with salt and pepper and, if desired, sprinkle servings of the chowder with parsley or green onion.
Note: This recipe is designed for an oval-shaped slow cooker with a 5 litre or more capacity.