Ingredients
1
cup (packed) fresh Italian parsley
8
ounces bacon, coarsely chopped
2
large leeks (white and pale green parts only), thinly sliced
1
tbsp 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
pound bay scallops, connective tissue removed
Directions
1.
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.)
2.
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 sauté until leeks begin to soften, about 3 minutes. Add corn and sauté 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.
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