Tugboat Chowder

In a large saucepan or stockpot over medium-high heat, warm the butter until bubbling. Add the onion and celery and sauté until the onion is translucent, about 5 minutes.

Add the clam juice, chicken broth, and potatoes and bring the mixture to a boil. Reduce the heat to medium and cook uncovered for 8 to 10 minutes, or until the potatoes are tender.

Stir in the halibut, shrimp, evaporated milk, clams, oysters, and thyme. Cook for 5 minutes, or until the fish is opaque. Season with salt and pepper. Serve hot, in soup bowls, with a pinch of the fresh parsley sprinkled on top.