Scallop and Bacon Chowder

This recipe is from Bon Appetit, and I only modify a little bit. Found on epicurious. I only sometimes make the parsley oil to top it.

1 cup (packed) fresh Italian parsley
¾ cup olive oil
½ 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
2½ cups frozen corn kernels
1½ pounds russet potatoes, peeled, cut into 1/2-inch pieces
2 8-ounce bottles clam juice
8 oz. water
1 cup whipping cream
1 pound bay scallops, connective tissue removed

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 water; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add cream, 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.