Scallop And Bacon Chowder

Recipe Ingredients

1 cup	237ml	Fresh Italian parsley - (packed)
3/4 cup	177ml	Olive oil
1/2 teaspoon	2.5ml	Salt
8 oz	227g	Bacon - coarsely chopped
2 oz	56g	Leeks, white and pale green parts only - thinly sliced (large)
3		Garlic cloves - chopped
1 tablespoon	15ml	Chopped fresh thyme
1 1/2 cups	93g / 3.3oz	Frozen corn kernels
1 1/2 lbs	681g / 24oz	Russet potatoes - peeled, and
		Cut into 1/2" pieces
3		Clam juice - (8 ounce)
1 cup	237ml	Whipping cream
1 lb	454g / 16oz	Bay scallops - connective tissue
		Removed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 8 first-course servings.

Source:
Bon Appetit, December 2001

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