Scallop And Bacon Chowder

By á-174942

Ingredients

• 1 cup fresh Italian parsley - (packed)
• 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, and cut into 1/2" pieces
• 3 bottles clam juice (8 ounce)
• 1 cup whipping cream
• 1 pound bay scallops connective tissue
• removed
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 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.)

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.

This recipe yields 8 first-course servings.