Bacon, leeks, thyme and saffron also play key roles in this hearty stew.
Chowder With Saffron and Fingerling Potatoes is made with bacon, chopped leeks and whipping cream, plus other ingredients. Small potatoes have become the darlings of chic cuisine. Whether they are Baby Dutch Yellow beauties with their crisp golden flesh, or gnarly fingerling spuds that look like digits sprouted from the hand of a fairy-tale witch, they take up prime space in local supermarkets.
They are delicious in chowder, adrift in a tasty bacon-y broth spiked with saffron and thyme. Halibut fillets are a delectable addition, added during the last few minutes of cooking. When entertaining, I’ve been known to make the broth in advance, then cool it and refrigerate it for up to 24 hours. Reheated to a simmer, the fish is added atop the mix, covered, and then cooked about 10 minutes or until just barely opaque. Scrumptious.3 bottles clam juice
1 pound fingerling potatoes or Baby Dutch Yellow potatoes, washed, dried, cut crosswise into 1/4-inch-thick rounds, or if small, cut in half lengthwise1. Cook bacon in large pot or Dutch oven on medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, wine or water, thyme and saffron. Bring to boil; reduce heat to medium and cover.
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