3 strips of bacon, sliced cross-ways into thin strips
1/4 lb. bag of mini carrots, each sliced into 1/4" disks
1 large onion, chopped
3-4 dozen fresh large clams (quahogs)
1 bulb fennel, sliced into 2" strips
6 small new potatoes, sliced in half
4 cloves garlic, minced
1 28 oz. can Italian peeled plum tomatoes.
bay leaf
fresh oregano leaves stripped off the stems (about 3 stalks should do it)
fresh thyme leaves stripped off the stems (about 5 stalks)
1/2 t. red pepper flakes
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6 ears of the freshest, sweetest corn you can get your hands on
First prepare the clams. Scrub off any dirt, sand or other unappealing looking things. In a heavy pot, place some clams until pot is about 2/3 full, cover, and turn the heat on high. In a couple of minutes start checking for doneness. Use tongs to remove each clam as soon as it pops open and remove to a large bowl. When the first batch is done, you'll have a good amount of boiling clam juice in the pot. Put more clams into the boiling juice and repeat the process until all the clams have opened. If your clams are nice and fresh you'll have a surprising amount of clam juice. Take the pot off the heat, and let cool a bit. Sand and other sediment will sink to the bottom of the pot, so it's easy to ladle out the clean, grey juice into a bowl and reserve.
Remove the whole clams from the shells. There will be another nice amount of clam juice in the bottom of the bowl; add that sediment-free juice in the reserve bowl.
In a heavy soup pot, on medium heat, sweat the the bacon, carrots and onion for about 10 minutes. Add the garlic for the last two minutes. You want everything to soften but don't let the bacon or garlic brown. Add the tomatoes and the juice from the can. Use your hands to crush the tomatoes in the pot — be careful, they squirt. Add reserved clam juice, potatoes, fennel and spices. Simmer for 30 minutes on medium-low, just until the potatoes pierce easily and the skins start to peel off.
While the chowder is simmering, place the clams and any remaining accumulated juice into a food processor and pulse into a rough chop. You want 1/4" pieces or so. Big enough to see the chunks but none left whole.
Use a sharp knife to cut the corn from the cobs. Have your striped bass at the ready.
Just before serving, bring the soup up to full heat and add the clams,corn and bass. The chowder is done as soon as the bass chunks have turned white and are cooked through; the bass should still be chunky, not falling apart into flakes. And you really don't want to over cook the clams (too chewy!). The corn will retain its sweet freshness and crunch, . '
You can add black pepper to taste, but there's no need for additional salt, the clam juice has taken care of that.
Garnish with sprigs of fresh herbs.