In a large skillet, cook bacon over medium high heat until crisp. Remove bacon from pan and set aside. Reserve fat in skillet. To the skillet, add carrots, onions and red pepper. Cook for 5 minutes, stirring occasionally.
Add the mushrooms and season with 1/2 tsp. salt and 1/4 tsp. pepper and cook for 5 minutes until lightly browned.
Add the shrimp, garlic and thyme and continue to cook for 2-3 minutes until shrimp are firm.
Remove from the heat and stir in the peas. Set aside.
Preheat oven to 400 degrees.
In a large saucepan, melt 4 Tbsp. butter over medium-low heat.
Add the flour and whisk constantly for 1 minute.
Whisk in the white wine and continue to cook for 1 -2 minutes until almost evaporated.
Gradually add the cream and the clam juice. Raise the heat to medium-high, and bring to a boil.
Reduce heat to low and simmer until thickened, stirring occasionally.
Stir in the vegetables and shrimp. Fold in the crabmeat and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and parsley.
Remove from heat.
Pour mixture into 3-quart oven proof baking dish and top with frozen tater tots. (as pictured)
Bake at 400 degrees for 30 minutes, until bubbly and golden brown.