Recipe: Scallop and Bacon Chowder with Parsley Oil (blender)

SCALLOP AND BACON CHOWDER

FOR THE PARSLEY OIL:
1 cup (packed) fresh Italian parsley
3/4 cup olive oil
1/2 tsp. salt
FOR THE CHOWDER:
8 oz. bacon, coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 tbsp. chopped fresh thyme
1 1/2 cups frozen corn kernels
1 1/2 lbs. russet potatoes, peeled, cut into 1/2-inch pieces
3 bottles (8 oz. each) clam juice
1 cup heavy (whipping) cream
1 lb. bay scallops, connective tissue removed

TO MAKE THE PARSLEY OIL:
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.)

TO MAKE THE CHOWDER:
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 magazine, December 2001