In a large sauté pan with lid, add the white wine and broth, and heat over medium heat.
Bring to a boil, then add the halibut filets.
Season with salt and pepper, and drizzle each filet with olive oil.
Cover sauté pan with lid, reduce temperature to a low simmer, and cook for 4 minutes.
2. Remove lid; add the baby clams, vegetables, lemon rind, and thyme leaves.
Cover sauté pan, continue to cook for 3 minutes longer.
Clams will open; fish should be opaque and firm.
3. Place the halibut with the clams on a serving platter, top with the vegetables, drizzle with extra-virgin olive oil and spoon remaining broth over the fish.