Slow Cooker Seafood Chowder

Name: Slow Cooker Seafood Chowder
Ingredients: 16 clams (vongole), soaked in water for 1 hour, drained and rinsed; 1½ tablespoons of unsalted butter; 1 leek, only the white part, halved lengthways, then thinly sliced; 2 cloves of garlic, finely chopped; 1 slice of rindless bacon, cut into batons; 1 tablespoon of cornflour; 1 liter of fish or seafood stock; 1 bay leaf (fresh or dried); Leaves from 4 sprigs of thyme (lemon thyme or regular thyme); A pinch of cayenne pepper; 500 ml of milk; 150 grams of skinless hot-smoked salmon fillet, flaked into large pieces; 12 scallops; Chopped parsley, for serving; Extra virgin olive oil, for drizzling; Crusty bread, for serving