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(Sally Pasley Vargas for The Boston Globe) |
Sunday Supper & More
Serves 4
| 2 | tablespoons olive oil |
| 1 | medium onion, coarsely chopped |
| 1 | large leek, trimmed of dark green, halved lengthwise, and thinly sliced |
| 1 | bulb fennel, trimmed, quartered lengthwise, and thinly sliced |
| 2 | cloves garlic, chopped |
| Salt and pepper, to taste | |
| 1/4 | teaspoon saffron threads |
| 1/8 | teaspoon curry powder |
| 1 | can (14.5 ounces) diced tomatoes |
| 3/4 | cup dry white wine |
| 1 | cup bottled clam juice |
| 1 1/2 | cups water |
| 4 | medium red potatoes, cut in 3/4-inch dice |
| Leftover cooked mussels | |
| 2 | tablespoons chopped fresh parsley |
1. In a soup pot over medium heat, heat the olive oil. Add the onion, leek, fennel, garlic, salt, and pepper. Cook over medium heat, stirring often, for 5 minutes or until the vegetables soften.
2. Crush the saffron threads with your fingers and add them to the vegetables with the curry powder. Cook, stirring, for 1 minute.
3. Add the tomatoes with their juices, white wine, clam juice, and water. Bring the chowder to a boil. Add the potatoes and simmer for 15 minutes or until the potatoes are tender.
4. Add the cooked mussels with any remaining broth in the bowl. Cook, stirring, for 1 minute or until the mussels are heated through. Ladle into bowls and sprinkle with chopped parsley.
Sally Pasley Vargas 
© Copyright 2011 Globe Newspaper Company.
