Name: Scallop and Bacon Chowder
Yield: Makes 8 first-course
Ingredients: 1 cup (packed) fresh Italian parsley; 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, cut into 1/2-inch pieces; 3 8-ounce bottles clam juice; 1 cup whipping cream; 1 pound bay scallops, connective tissue removed

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