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1
In a large heavy-bottomed pot, combine wine with 1 1/2 cups water.
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2
Place over high heat, and bring to a boil.
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3
Add clams, cover, and cook until they open, about 5 minutes.
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4
Discard unopened or cracked clams, and transfer others to a bowl.
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5
Strain liquid through a fine-mesh strainer into a bowl; set aside.
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6
When clams are cool enough to handle, remove from shells and chop into 1/4-inch pieces.
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7
In a large soup pot, heat 3 tablespoons olive oil over medium heat.
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8
Add bacon and saute until golden brown, about 2 minutes.
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9
Add garlic, onion, fennel, celery, bell pepper, carrot, bay leaves, oregano and chili peppers.
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10
Saute until softened, about 10 minutes.
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11
Add tomato paste and saute for 2 minutes.
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12
Add potato, reserved clam broth and bottled clam juice.
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13
Bring to a boil, lower heat and simmer until potatoes are tender, 8 to 10 minutes.
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14
Add tomatoes, cook for 2 minutes, and shut off heat.
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15
Place a large nonstick skillet over medium heat, and add 2 remaining tablespoons olive oil.
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16
Season hake on both sides with salt and pepper to taste.
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17
When oil is hot, sear skin-side down for 2 minutes, then flip and cook until opaque in center, 3 to 4 minutes.
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18
Transfer to a plate.
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19
Add chorizo to pan, and saute until lightly browned, about 1 minute.
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20
Transfer to a plate.
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21
If using scallops, add to pan and saute just until opaque, about 1 minute.
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22
Remove from heat.
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23
Add clams to pot of chowder.
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24
Reheat if necessary, and adjust salt and pepper to taste.
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25
To serve, ladle chowder into bowls and top with hake, chorizo and scallops.
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26
Serve immediately.
