To prepare the veloute, in a bowl add the garlic the mussels and the vongole. In a hot pan add the shellfish. Once the shell are open, remove from the pan. Add the sherry wine. Reduce add the stock and reduce again…finally add the cream. Reduce until you coat the back of the spoon. In a hot pan sear the fish for 2 minutes each side, skin side first. At the last minute add the mussels, clams and chopped chives to reheat. Serve with buttered pok choy and lemon.