Scallop and Bacon Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This elegant first course from American Seasons is topped with parsley oil, which is easy to make and could also be drizzled over roasted fish or steamed potatoes, and other vegetables. 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 |
Directions:
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.)
2. 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.
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