Scallop and Bacon Chowder

    1 cup (packed) fresh Italian parsley
    3/4 cup olive oil
    1/2 teaspoon salt

    8 oz. 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, cut into 1/2-inch pieces
    3 (8 oz.) bottles clam juice
    1 cup whipping cream
    1 pound bay scallops, connective tissue removed

Blend parsley, oil, and salt in blender until smooth. Pour into
small bowl.

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.