Halibut with Fresh Corn and Chowder Sauce

In a large sauté pan, melt butter over medium heat. Add onions and garlic; sauté until translucent, about 5 minutes. Add potatoes and wine; simmer until wine is reduced by half. Add chicken broth and salt; cover and simmer for 5 minutes. Add clams; cover and cook until clams open, about 6 minutes. Keeping the liquid in the pan, remove clams to a large bowl; set aside. Add corn wheels and fish fillets to liquid making sure to keep room between each piece of fish for steam to rise; sprinkle with peas. Cover pan until fish is cooked through, 2-5 minutes. Return clams to pan; remove from heat. To serve, ladle cooking liquid, fish, clams and vegetables into each bowl. Garnish with parsley.