Oyster and Shrimp Pan Roast

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Olive oil, for drizzling

4 ounces thick-sliced bacon, diced

2 ribs celery, thinly sliced

1 small yellow onion, sliced

Kosher salt and freshly ground black pepper

1 teaspoon sweet paprika

1 teaspoon seafood seasoning

Small bundle fresh thyme, tied with butcher’s twine

2 cups freshly shucked oyster meat, 1 cup liquor reserved (or additional clam juice)

1 cup clam juice

2 cups heavy cream

1 to 2 tablespoons Worcestershire sauce

8 ounces large shrimp, cleaned, shells and tails removed

1/4 cup finely chopped fresh parsley

2 tablespoons finely sliced fresh chives

1 French baguette, cut in half lengthwise

2 tablespoons unsalted butter, at room temperature