Pan Roasted Montauk Monk Fish with Littleneck Clam Stew

Clam Stew:

24 littlenecks, scrubbed and rinsed
1 cup white wine
4 Tbsp. butter
4 strips bacon, diced small
1 Tbsp. fresh thyme, leaves only
2 bay leaf, removed from stew before serving
½ bunch parsley, rinsed well and rough chopped
1 stalk celery, diced medium
1 small white onion, diced medium
1 carrot, peeled and diced medium
1 fennel bulb, trimmed, cored and cut into strips
1 leek white part only, rinsed well and diced medium
6 fingerling potatoes, cooked and quartered
1 cup heavy cream
½ lemon
Salt and black pepper to taste

1. Scrub and rinse littlenecks in cold water several times and transfer to a medium pot.
2. Add white wine and cover.
3. Over high heat, steam until just opened.
4. Remove clams from pot, reserving the juice and remove them from shells.
5. Heat the butter in a medium sized pot over low heat.
6. Add the bacon and cook until golden brown, about five minutes.
7. Add the vegetables, thyme, and bay leaf; stirring frequently until translucent, about six minutes.
8. Add the reserved clam juice, heavy cream, potatoes and clams.
9. Bring to a simmer and re-season with salt and black pepper.
10. Keep warm.

Striped Bass:

4 6-ounce Striped Bass fillets
3 Tbsp. butter, room temperature
Salt and white pepper to taste
¼ cup olive oil

1. To finish the dish, season the striped bass fillets with salt and pepper and brush on one side with the butter. Heat olive oil in a large skillet over medium heat.
2. Add the striped bass buttered side down and cook until golden brown, about six minutes.
3. Cooking time will be different depending on the thickness of fillets.
4. Remove striped bass with a slotted spatula and transfer to paper towels to drain.
5. Serve in warm bowls with fish placed on top.
6. Spritz with fresh lemon juice and parsley.