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1
To prepare the chowder garnish, preheat the oven to 400F.
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2
Scatter the potatoes on a baking sheet, toss with 2 tablespoons of the canola oil, and season with salt and pepper.
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3
Roast in the oven, turning once, until golden brown and just cooked through, about 15 minutes.
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4
Meanwhile, make the chowder broth.
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5
Heat the oil in a medium saucepan over medium heat.
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6
Add the bacon and cook, stirring occasionally, until golden brown and crispy, about 7 minutes.
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7
Transfer the bacon with a slotted spoon to a plate lined with paper towels.
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8
Raise the heat under the pan to high, add the onion, celery, and carrot, and cook them in the bacon fat until slightly soft, about 5 minutes.
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9
Stir in the garlic and cook for 30 seconds.
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10
Add the wine and cook until almost completely evaporated, 2 to 3 minutes; then add the clam juice and bring to a boil.
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11
Add the razor clams, cover, and cook until the clams open, about 8 minutes.
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12
Transfer the clams to a plate and let cool.
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13
Turn the heat down to low under the pan.
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14
Once the razor clams are cool enough to handle, shuck and coarsely chop them.
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15
For the garnish, whisk together the lemon juice, oil, and chopped parsley in a small bowl.
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16
Add the razor clams, season with salt and pepper, and stir to combine.
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17
Let the relish sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
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18
Turn the heat up to medium under the pan with the broth.
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19
Add the tomato puree, black peppercorns, and parsley sprigs to the broth and bring to a boil.
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20
Cook until slightly reduced and thickened, about 5 minutes.
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21
Add the chopped littleneck clams and cook for 2 minutes.
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22
Discard the parsley.
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23
Meanwhile, heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat until it just begins to shimmer.
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24
Season the fish on both sides with salt and pepper and cook until lightly golden brown on both sides and just cooked through, about 4 minutes per side.
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25
Divide the cod among 4 large shallow bowls and ladle the chowder broth over the fish.
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26
Arrange the potatoes around the cod and garnish the top of the cod with the razor clam relish, crisp bacon, and whole parsley leaves.
