• Get out and measure your ingredients.
  
• Heat a large saucepan and a Dutch oven or stockpot over medium high heat. Pour clam juice into the saucepan, and melt butter in the dutch oven.
• Once clam juice comes to a simmer, add the diced potatoes, thyme, bay leaves and cover. Cook for 10 minutes.
  
• Once butter has melted in the Dutch oven, add the sliced shallots and diced yellow onion. Cook for 3 minutes, then add celery and carrots. Cover and cook for 10 minutes.
  
• Remove potatoes from seafood stock with a slotted spoon and set aside.
• Next, add shrimp and scallops to the seafood stock. Cook for 3 minutes, then remove with a slotted spoon and place into a bowl. Turn off the heat.
  
• Add crab, thyme and bay leaves.
  
• Lower heat for the Dutch oven. Add peas and minced garlic and cook for 3 minutes.
  
• Add diced potatoes.
  
• Next, stir in the flour. Cook for 2 more minutes.
  
• Increase the heat to medium and add the clam juice or seafood stock. Bring to a simmer for about 3 minutes.
  
• Preheat the oven to 375 degrees.
• Slowly add the heavy cream and milk. Add about ¼ cup of each at a time.
  
• Once soup is simmering, stir in the cherry tomatoes, salt, pepper, paprika, shrimp, scallops, and crab.
  
• Cook for 5 minutes, then remove bay leaves and thyme. Turn off the heat.
  

For Serving as Casserole

• Pour soup into a 9 x 13 casserole dish.
  
• Unroll the puff pastry dough and place over hanging on 13 x 9 inch pan. Using a sharp knife make sure to add about 9 slits to allow steam to escape.
  
• Alternatively, if you baked inside a 13x9 inch pan it will take 55 minutes to an hour. Once top is golden brown and filling hot remove from oven.
  
• Serve immediately.
  

For Individual Servings in Bowls

• Pour soup into individual oven safe bowls.
• Or, if you're making individual pies, unroll puff pastry dough. Place the bowl's top side down onto the puff pastry. Trace a knife ½” from the edge of the bowl so the piece of puff pastry is larger than each container.
  
• Cut to the shape of the casserole dish you will be using. Pour soup into a casserole dish and drape puff pastry over the top.
• Drape puff pastry rounds over each bowl and make a couple small slits in each.
  
• Place into the oven and bake for 20 minutes, or until pastry is golden brown and filling hot.
  
• Enjoy every bite!