Scallop and Bacon Chowder

Name: Scallop and Bacon Chowder
Ingredients: 1 cup (packed) fresh Italian parsley; 3/4 cup olive oil; 1/2 teaspoon salt; 8 ounces bacon, coarsely chopped; 2 large leeks (white and pale green parts only), thinly sliced; 3 garlic cloves, chopped; 1 tablespoon chopped fresh thyme; 1 1/2 cups frozen corn kernels; 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces; 3 8-ounce bottles clam juice; 1 cup whipping cream; 1 pound bay scallops, connective tissue removed

12 ingredients

16 steps

Ingredients

1 cup (packed) fresh Italian parsley
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 1/2 cups frozen corn kernels
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 8-ounce bottles clam juice
1 cup whipping cream
1 pound bay scallops, connective tissue removed

Directions

1

Blend parsley, oil, and salt in blender until smooth.
2

Pour into small bowl.
3

(Parsley oil can be made 1 day ahead.
4

Cover and refrigerate.
5

Bring to room temperature before using.)
6

Cook bacon in heavy large pot over medium-high heat until crisp and brown.
7

Using slotted spoon, transfer bacon to paper towels to drain.
8

Pour off all but 3 tablespoons drippings from pot.
9

Add leeks, garlic, and thyme to pot and saute until leeks begin to soften, about 3 minutes.
10

Add corn and saute 2 minutes.
11

Add potatoes, clam juice, and cream; bring to boil.
12

Reduce heat and simmer until potatoes are tender, about 10 minutes.
13

Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes.
14

Season to taste with salt and pepper.
15

Ladle chowder into bowls.
16

Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.