Manhattan Clam Chowder With Hake And Chorizo

In a large heavy-bottomed pot, combine wine with 1 1/2 cups water. Place over high heat, and bring to a boil. Add clams, cover, and cook until they open, about 5 minutes. Discard unopened or cracked clams, and transfer others to a bowl.

Strain liquid through a fine-mesh strainer into a bowl and set aside. When clams are cool enough to handle, remove from shells and chop into 1/4-inch pieces.

In a large soup pot, heat 3 tablespoons olive oil over medium heat. Add bacon and saute until golden brown, about 2 minutes. Add garlic, onion, fennel, celery, bell pepper, carrot, bay leaves, oregano and chili peppers. Saute until softened, about 10 minutes.

Add tomato paste and saute for 2 minutes. Add potato, reserved clam broth and bottled clam juice. Bring to a boil, lower heat and simmer until potatoes are tender, 8 to 10 minutes. Add tomatoes, cook for 2 minutes, and shut off heat.

Place a large nonstick skillet over medium heat, and add 2 remaining tablespoons olive oil. Season hake on both sides with salt and pepper to taste.

When oil is hot, sear skin-side down for 2 minutes, then flip and cook until opaque in center, 3 to 4 minutes. Transfer to a plate.

Add chorizo to pan and saute until lightly browned, about 1 minute. Transfer to a plate.

If using scallops, add to pan and saute just until opaque, about 1 minute. Remove from heat.

Add clams to pot of chowder. Reheat if necessary, and adjust salt and pepper to taste.

To serve, ladle chowder into bowls and top with hake, chorizo and scallops. Serve immediately.