Sear sea bass in sauté pan over high heat using a little olive oil. About 5 minutes each side or until golden brown. Finish 8–10 minutes in a 375° oven after searing.
Sauce
Over medium heat in sauté pan melt butter. Add leeks. Cook until they start to soften. Add bacon and garlic. Toss lightly. Deglaze with white wine and lemon juice. Add potatoes, clams and clam juice. Reduce heat slightly. Cover until clams open. Remove lid. Add fresh thyme, parsley and 1 tbsp. whole butter. Stir until butter is dissolved and sauce thickens.
Place sea bass on plate. Pour "chowda" over and enjoy. Makes 1 serving.