Cod Chowder with Saffron and Fingerling Potatoes

Ingredients

• 1 ½ cups leeks
• 3 8-ounce bottles clam juice
• ½ cup water
• 1 teaspoon fresh thyme
• 4 thick-cut slices bacon (about 1/4 pound)
• 1 pound fingerling or baby Dutch yellow potatoes
• ½ teaspoon saffron threads
• + 2 more ingredients
• • ½ cup whipping cream
  • 6 5-ounce cod fillets

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; ...

View full recipe at Epicurious