Cut the bacon into large chunks and cook in a heavy pot over low heat. It will take awhile to fully render the fat and create lardons, about 30 to 40 minutes.

Turn off the heat. Remove the bacon to drain on paper towels.

Drain off all but 1/3 cup of the bacon fat.  Melt the butter in the pot with the bacon fat.

Cook the garlic and green onions in the melted butter for about 5 minutes, until it's fragrant and the onion is tender.

Mix the flour with the cajun seasonings, old bay and cayenne.

Whisk the flour into the butter and add the sundried tomatoes.

Cook until the flour begins to brown lightly.

Slowly whisk in the clam juice and continue to whisk until it's well incorporated into the flour mixture.

Stir in the cream, then the seafood. Simmer on low, stirring often for about 10 to 15 minutes, or until the shrimp and other seafood is cooked.

Remove it from the heat.

Using an immersion blender, blend the soup until it's smooth and creamy.

Serve hot garnished with the cooked bacon, chopped green onions and some shrimp or crab. Cheddar Old Bay biscuits go great with these!