Heat a pot over medium-high heat, then add in the oil.

Pat the scallops dry with a paper towel, remove the foot, season with salt and pepper, and sear on both sides in the hot oil.

Remove the scallops from the pot and on to a plate.

Drain any excess oil out of the pot and add in the bacon, cook until crisp.

Once again drain off the oil, but this time leave about 2 tablespoon in the pot. If there is not 2 tablespoon of oil, add in the butter.

Add the celery and onion into the pot along with the bacon and cook for about 3 minutes.

Add 2 tablespoon of butter into the pot along with the garlic. Cook for about 1 minute then sprinkle in the flour and stir to combine.

Once the flour is fully incorporated, add in the clam juice. Cook until thick then add in the water and potatoes.

Bring the pot to a boil and cook until the vegetables are cooked through about 10 minutes.

Add the cream into the pot.

Cut the scallops into quarters and add them into the pot along with the parsley.

Taste the chowder, season to taste with salt and pepper, and serve with crackers or biscuits.