|1||cup bottled clam juice|
|4||pounds mussels, scrubbed|
|3||tablespoons olive oil|
|1||pound boiling potatoes, peeled and cubed|
|1/2||teaspoon freshly ground black pepper|
|2||leeks (white and pale green parts only), thinly sliced|
|1||yellow bell pepper, seeded and chopped|
|1||large shallot, chopped|
|1||clove garlic, finely chopped|
|3/4||cup dry white wine|
|2||cups heavy cream|
2. In a flame-proof casserole, heat the oil. When it is hot, add the butter. Cook the potatoes, salt, and pepper over medium heat, stirring occasionally, for 5 minutes.
3. Add the carrots, leeks, bell pepper, and shallot. Cover and cook over low heat for 10 minutes or until all the vegetables are tender. Stir in the garlic and cook for 1 minute.
4. Pour in the wine and bring to a boil. Let it bubble briskly for 3 minutes or until the liquid reduces by about one-third.
5. Add the reserved mussel broth, leaving any sediment behind. Stir in the cream. Bring to a boil. Add the shucked mussels. Simmer, uncovered, for 5 minutes.
6. Add the reserved mussels in their shells and taste for seasoning. Add more salt and pepper, if you like. Ladle into bowls.
Note: The chowder tastes best made in advance. Leave to cool and refrigerate for several hours or overnight. Adapted from Brooke Dojny