Heat a large stockpot over medium high heat. Add bacon and cook until brown and crispy. Transfer to a paper towel-lined plate, set aside.
Add oil into the stockpot. Add garlic and onion, and cook, stir frequently. When onions are caramelised (they look translucent, usually takes about 3-4 minutes), add in thyme, stir well.
Add carrots, stir well and cook for about 2-3 minutes. Add in fine crushed crispbread, stir well. Add in clam juice and paprika, let it simmer for 2-3minutes as it thickens.
Add in water, bring to simmer. Add in cream and potatoes. Reduce heat to low for 15 mins, until potatoes become tender.
Add in seafood marina mix, prawns and cook for 3-5 minutes until cooked. Add in tarragon, clams and mussels.
Sprinkle the bacon and parsley to serve.
