Creamy Seafood Chowder | Tom Gore Vineyards

Ingredients

• 2 Pounds halibut; skin discarded and cut into 1 inch pieces
• 2 Dozen clams; rinsed
• 2 Pounds rock shrimp; cleaned
• 2 Stalks celery; diced
• 2 Leeks; tops discarded; white part diced
• 6 Cloves garlic; minced
• 2 Sprigs fresh garlic; chopped
• 1 Pound fingerling potatoes; blanched and diced
• 1 Cup Tom Gore Vineyards Chardonnay
• 4 Cups fish stock
• 2 Cups heavy cream
• 1/4 Cup butter
• 1/4 Cup all-purpose flour
• 1/2 Meyer lemon; juiced
• 4 Sprigs fresh parsley
• Salt and pepper to taste