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1
Scrub clams well and line a large sieve with a double thickness of cheesecloth.
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2
In an 8-quart heavy kettle with a lid steam clams in water, covered, stirring occasionally, until they have just opened, 8 to 10 minutes.
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3
Discard any unopened clams and drain remainder in lined sieve set over a bowl.
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4
Reserve clam juice.
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5
Remove two thirds clams from shells (leave remainder in shells).
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6
Transfer all clams to another bowl and partially cover with foil.
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7
Clams may be prepared up to this point 4 hours ahead and chilled, covered.
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8
Wipe kettle clean with paper towels and discard cheesecloth.
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9
Cut bacon crosswise into 1/2-inch-wide slices.
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10
Cut onions into 1/2-inch cubes and mince garlic.
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11
Peel potatoes and turnips and cut into 1/2-inch cubes.
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12
Trim fennel stalks flush with bulbs, discarding stalks, and core bulbs.
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13
Halve bulbs lengthwise and cut crosswise into 1/2-inch-thick slices.
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14
In kettle cook bacon over moderate heat, stirring occasionally, until crisp.
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15
Transfer bacon with a slotted spoon to paper towels to drain.
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16
In fat remaining in kettle cook onion and garlic over moderate heat, stirring, 2 minutes.
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17
Stir in potatoes, turnips, fennel, and reserved clam juice and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
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18
Drain tomatoes in sieve set over a bowl and reserve juice.
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19
Chop tomatoes and add to vegetables with juice, wine, tomato paste, and salt and pepper to taste and simmer, covered, 15 minutes.
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20
Chowder may be made up to this point 4 hours ahead and chilled, covered.
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21
Return chowder to simmer before proceeding.
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22
Cut halibut into 2-inch cubes and remove any bones.
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23
Chop parsley or cilantro.
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24
Add halibut and clams to chowder, stirring gently to combine well, and cook until halibut is just cooked through, 3 to 4 minutes.
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25
Stir in parsley or cilantro and serve chowder sprinkled with bacon.
