Chop four slices of bacon and start cooking them over medium heat.
Chop one small onion, three small carrots, two sticks of celery.
Add them to the cooking bacon, with the fat.
Let them cook until the onions start to go transparent.
Add a cup or two of beer.
Add 3 or 4 fingerling potatoes, cut into small bite sized pieces.
Add water to cover and let this simmer until the potatoes are soft.
Chop four or five small squid into half-inch square pieces. Tentacles can be left in larger pieces.
Put these in a pan with a few tablespoons of melted butter. Cook briefly until the squid firms. (Ten or fifteen seconds, thirty at most.)
Add the squid to the simmering potato mixture.
Add a cup or two of small scallops, and a cup of small shrimp.
Cook a roux, equal parts butter and flour until the flour is golden-brown.
Add it to the simmering mixture and whisk to combine, and remove the heat.
Add 3/4 cup of heavy cream, or 1 1/2 cups of half and half.
Let stand for a bit, and serve.
Season with salt and pepper, and add a quarter cup of chopped fresh dill.
Simmer until warmed through again. Don’t let the scallops overcook.
Let cool slightly