1. Prepare the Base:

• Melt the butter in a large pot over medium heat.
• Add the chopped onion, celery, carrot, and garlic to the pot. Sauté until softened, about 5 minutes, ensuring the vegetables become tender but not browned.

2. Add Seasoning and Seafood:

• Stir in the dried thyme, oregano, and a pinch of red pepper flakes.
• Add the haddock or cod, shrimp, clams, and mussels (if using). Cook until the shrimp turns pink and the clams and mussels open, about 5-7 minutes. Discard any unopened clams or mussels.

3. Simmer the Chowder:

• Pour in the fish or chicken broth, and white wine if using. Bring the mixture to a simmer, then reduce the heat to low.
• Let the chowder cook for about 10 minutes, or until the fish is cooked through and flavors are well combined.

4. Finish the Chowder:

• Stir in the heavy cream and season the chowder with salt and black pepper to taste. Heat the chowder through gently, without allowing it to boil.
• Once heated, the chowder is ready to serve.

5. Garnish and Serve:

• Ladle the chowder into bowls. Garnish with chopped fresh parsley, a drizzle of olive oil, and a squeeze of lemon juice.
• Serve immediately with lemon wedges on the side.