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