Scallop and Bacon Chowder
1 C. (packed) fresh Italian parsley
3/4 C. olive oil
1/2 t. salt
8 oz. bacon, coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 T. chopped fresh thyme
1 1/2 C. frozen corn kernels
1 1/2 lbs. russet potatoes, peeled, cut into 1/2-inch pieces
3 8-oz. bottles clam juice
1 C. whipping cream
1 lb. bay scallops, connective tissue removed
Blend parsley, oil, and salt in blender until smooth. Pour into small bowl. (Parsley oil can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes.
Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.
Serves 8 for first-course or 4 for entree.
— Source: Bon Appetit, December 2001
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