|(Sally Pasley Vargas for The Boston Globe)|
|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