Cook bacon in a heavy stock pot, over medium-high heat until crispy, about 8 minutes.
Stir in the green onions. sweet onions, celery and carrots.
Saute for about 2 minutes or until the vegetables start to wilt.
Season the vegetables with the Hawaiian Rub.
Add the bay leaves. Stir in the flour and cook for 2 minutes.
Add the potatoes. Stir in the clam juice.
Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes.
Add the cream and bring up to simmer.
Add the clams, fish, shrimp, crab, and scallops and simmer for 2 to 3 minutes.
Stir in the parsley. Season with Hot Lava on top.
Ladle into shallow bowls and serve.