Heat a large soup pot over medium heat and add the avocado oil.

When the oil is hot, carefully add the shrimp and cook for about one minute. Turn the shrimp over and cook on the other side for another minute.

Remove the shrimp and add the scallops to the pot to brown for one minute.

Add the scallops to the shrimp and set aside.

Add the butter to the pot and melt.

Add the celery, onion, and garlic to the pot. Cook over low heat until the onion is translucent.

Add the fresh thyme,** bay leaf, old bay, oregano, and cayenne pepper to the pot.

Pour the white wine over the vegetables. Stir to scrape any browned bits from the bottom of the pan and mix everything together. Bring the wine to a boil.

Carefully add the clam juice to the wine and return to a boil. Cover the pot and cook for five minutes, or until vegetables are tender.

In a separate bowl, combine the hot water and Keto Chow and mix until smooth.

Slowly stir some of the hot broth into the Keto Chow, then slowly mix all the Keto Chow into the soup pot and bring back to a simmer.

Add the cooked shrimp, scallops, clams, and crab meat and heat over low until the seafood is heated through.

Stir in the heavy cream, chives, and parsley and bring to a gentle simmer.

Don’t allow the soup to boil or the seafood will be overcooked, and the heavy cream will split.

Taste for seasoning and add more salt if desired. Remove the bay leaf and thyme sprigs.

Garnish the bisque with more chives or parsley, and a dash of cayenne if desired. Serve piping hot with fresh lemon wedges.