Puppy Drum Chowder

There are fewer and fewer places where you can camp, let alone have an open fire on the beach. A real shame, because seafood stews such as this one really take the chill off after battling big fish in a heavy fall surf

2 lbs drum filets, cut into six equal portions
4 slices thick cut bacon cut into 2" pieces
1 ½ cups chopped leeks or chopped sweet onions
3 bottles (8-oz) clam broth
½ cup water
1 pound fingerling potatoes cut in thick slices
1 tsp chopped fresh thyme (or a heavy pinch dried)
1 tsp turmeric
½ cup heavy cream

Salt & pepper to taste
Smoked paprika (optional)

In a large pot cook the bacon until crisp. Drain on paper towels. Add leeks or onions to the bacon fat and cook until very tender, stirring often. Add the clam broth, water, potatoes, thyme and turmeric. Simmer, covered, until potatoes are just tender, stirring occasionally. Stir in the cream and reserved bacon. Season with salt & pepper
Season the drum with salt and pepper and place the filets on top of the chowder. Cover and cook until opaque in the center, about ten minutes per inch of thickness.
Transfer filets to bowls and ladle the chowder over them. Sprinkle each serving with paprika if desired.

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