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1
Set a 12-inch saute pan over medium heat and cook the bacon strips until crisp, about 8 to 10 minutes.
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2
Transfer to paper towels and set aside.
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3
Place the potatoes in a 1-quart saucepan and cover with water.
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4
Bring to a boil and just until tender, about 8 to 10 minutes.
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5
Refresh under cold running water, and set aside.
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6
Preheat the oven to 400 degrees F.
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7
Melt the butter in a large, heavy saucepan over medium-high heat.
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8
Add the chopped bacon until it begins to brown, about 5 minutes.
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9
Add the leeks and onions and cook, stirring, until soft, about 4 minutes.
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10
Add the garlic and cook, stirring, for 30 seconds.
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11
Add the flour and cook, stirring constantly, until a light blond roux forms, about 5 minutes.
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12
Add the cream, shrimp stock, and 1/2 teaspoon each of the salt and white pepper and bring to a simmer.
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13
Simmer for 10 minutes, stirring occasionally.
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14
Add the shrimp, clams and potatoes and stir well.
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15
Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the clams open and the shrimp are just cooked through, 6 to 8 minutes.
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16
Remove from the heat and discard any clams that did not open.
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17
Cover to keep warm.
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18
Heat the olive oil in a large nonstick ovenproof skillet, or in 2 smaller skillets, over high heat.
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19
Season each halibut fillet on both sides with 1/8 teaspoon each of the remaining salt and white pepper.
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20
Place the fillets in the pan(s), reduce the heat to medium-low, and cook until a golden brown crust forms, about 3 minutes.
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21
Turn the fish, place in the oven, and roast until just cooked through, 4 to 5 minutes.
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22
Remove from the oven.
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23
To serve, ladle the chowder into 6 rimmed soup bowls, arranging 3 clams around the rim of each bowl.
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24
Place a halibut fillet in the center, and lay 3 strips of bacon on top of the fish.
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25
Garnish with the parsley and serve immediately.
