Norman's Creamy Conch Chowder with Saffron and Toasted Coconut

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1/4 pound bacon, diced

1/2 cup olive oil

2 jalapenos, seeded and diced

1 large yellow onion, diced

1/2 bunch celery, diced

1 green pepper, diced

1 yellow pepper diced

2 banana peppers, diced

1 tablespoon crushed red pepper

10 small, new potatoes, diced

1 quart peeled plum tomatoes, crushed

1 quart tomato puree

3 bay leaves

1 bunch fresh thyme

1 bunch fresh oregano

1 bunch fresh marjoram

1 bunch fresh basil

2 quarts fish stock

2 cups clam juice

1 quart heavy cream

2 1/2 pounds cleaned and ground conch meat

2 pinches of saffron

Salt and pepper

1 cup toasted coconut

2 tablespoons chopped chives

Tabasco sauce