Pan-Roasted Halibut in a Shrimp Chowder with Steamed Cherrystone Clams and Apple-Smoked Bacon

• 1 1/4 pounds thick-cut apple smoked bacon, 1/4 pound chopped (the rest left in strips)
• 3 cups diced peeled potatoes
• 4 tablespoons unsalted butter
• 3 medium leeks (white parts only), halved lengthwise, cut into 1/4-inch slices, well rinsed and patted dry (about 1 cup)
• 1 cup finely chopped yellow onions
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 2 1/2 cups heavy cream
• 1 1/2 cups shrimp stock or bottled clam juice
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground white pepper
• 1 1/4 pounds medium shrimp, peeled and deveined
• 18 cherrystone clams, scrubbed
• 1 tablespoon olive oil
• 6 (6-ounce) halibut fillets
• 1/2 cup chopped fresh parsley leaves, for garnish

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

apple smoked bacon, potatoes, unsalted butter, leeks, yellow onions, garlic, allpurpose, heavy cream, shrimp, salt, freshly ground white pepper, shrimp, cherrystone clams, olive oil, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pan-roasted-halibut-in-a-shrimp-chowder-with-steamed-cherrystone-clams-and-apple-smoked-bacon-recipe.html (may not work)