onions

First onions this week, though small. We might make some zucchini bread & butter pickles. Only one head of broccoli. The rains are still causing problems at the farm - they have lost some spinach ad early tomatoes, and are having trouble planting some of the fall crops.

• Broccoli
• Fennel
• Garlic (green)
• Kale
• Lettuce
• Onions
• Radicchio
• Summer Squash

Real men make their own quiche

Quiche has gotten a bad rap since 1982. OK, it's not like barbecuing a rack of ribs or something, but it's a pretty good summer meal, especially with all the vegetables we have to use up. I generally base my quiche on the Joy of Cooking quiche Lorraine recipe, although I use at least double the number of eggs for a single 9" pie shell, and somewhat less milk. The Joy of Cooking pâte brisée recipe is pretty foolproof for a crust, and nice and flaky.

6 eggs
about a cup of milk
two small heads broccoli
one onion, chopped and sautéed
3 strips prosciutto, chopped and lightly fried
about a cup of cubed jack & mozzarella cheese
chopped fresh herbs (oregano, thyme, etc.)

Chop the broccoli into fine florets. Separate one egg white to brush the pie dough before filling, and mix the yolk with the remaining 5 eggs. Stir in the vegetables, prosciutto, herbs and cheese, pour into the pie shell and bake at 375°F for about 40 minutes.

Tagliatelle with Prosciutto and Radicchio

From Italian Easy: Recipes from the London River Cafe by Rose Gray and Ruth Rogers.

16 0z. egg tagliatelle
6 prosciutto slices
1 radicchio head
1 garlic clove
2 Tbsp. rosemary leaves
2 oz. Parmesan
1 stick unsalted butter

Cut the prosciutto and radicchio into ribbons the same width as the tagliatelle. Peel and finely chop the garlic. Chop the rosemary and grate the Parmesan.

Melt half the butter in a thick-bottomed pan. Add the garlic and rosemary and cook for a minute. Add half the radicchio and prosciutto. Cook just to wilt. Remove from the heat.

Cook the tagliatelle in boiling salted water until al dente, then drain. Add the rest of the butter and half the Parmesan. Put into the cooked radicchio, then stir in the remaining radicchio and prosciutto. Toss thoroughly and serve with Parmesan.

--

Part of my quest to find a recipe that makes me like radicchio, and this one did far better than others so far, though I would have wilted all of the radicchio. Perhaps part of it is that we have rather wide noodles, and not a small head of radicchio, so the uncooked portion was very prominent in the final dish. Definitely use really good egg noodles. We made half of this recipe and had leftovers. And it was good! Which is a good thing, since we got more radicchio in this week's box.

Abundance

This is the first week that the box has really seemed to have a lot of anything besides salad greens. We got 4 heads of broccoli (which weigh almost 3 lbs.) along with some nice looking zucchini and cabbage. One bummer about the recent wet weather is that the tomato and pepper harvest may be delayed, and they had trouble planting some of the late summer crops. So far things look pretty good, though.

• Broccoli
• Chinese Cabbage
• Garlic Scapes
• Kale
• Lettuce
• Radicchio
• Summer Squash

Kill Soup Dumpling

For Joe's Shanghai, New York City home of the soup dumpling, this Kill Bill parody:



I especially like the employees gathered round laughing at him.

At least they cook down

Lots of greens this week. Looks like we'll be having spanakopita, a stir fry, and nightly salads. In this week's box:

• Broccoli
• Collards
• Endive (?! looks like it may be kale to me)
  
• Garlic scapes
• Lettuce (3 heads)
  
• Radicchio
• Spinach

Veggies week 2: return of the greens

Oh yes, I remember last spring.

• lettuce (3 kinds)
• spinach
• kale
• bok choy
• oregano
• winter savory

Picture coming soon, once downloaded from the camera.

Apple Coffeecake

From Julie Allen, via the "Sailor's Delight" WHOI cookbook.

½ c. walnuts
2 tsp. cinnamon
1½ c. sugar, divided
½ c. butter
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. sour cream
2 apples, peeled and sliced

Mix nuts, cinnamon, and ¾ cup sugar in small bowl. Mix butter, remaining sugar, eggs and vanilla in a separate bowl. Sift together flour, baking powder, baking soda and salt; add to batter. Beat in sour cream. Spread half of batter in a greased 9-inch tube pan or bundt pan. Arrange sliced apples on top of batter. Cover with nut mixture and then the rest of the batter. Bake 40 minutes at 375 degrees.

I made this a couple of weeks ago and I am just getting around to posting it; I remember thinking that it was good, but I had some ideas for improvements. I have, naturally, now forgotten them. Darn. The only thing I remembered is that I substituted pecans for walnuts, and liked that. I also melted the butter, like in a muffin recipe, instead of creaming butter and sugar; that also worked well, though I am not sure if it's what was intended. I made it in a silicon bundt pan and wasn't sure it would hold together, what with the thick apple layer, but it did nicely. I think one main thing was that the baking time was really different than what the recipe said. Wish I remembered how.

The veggies have begun!

Our first farm share came today:

• Lettuce
• Spinach
• Strawberries
• Thyme
• Oregano

No picture, as we were out of town and Jim and Monika picked them up.

Refreshing hot day lunch: Cold Soba Noodles and Vegetables

From Noodle Fusion by Dorothy Rankin:

"Yield: 4 to 6 Main-course Servings

"These cold, chewy buckwheat noodles with crisp vegetables and a sweet, salty, and sour dressing have a lovely balance of flavors and texture. It is somewhat of a misnomper to call the liquid portion of this salad a 'dressing.' Consider it, instead, a delightful chilled broth that can be drunk from the bowl when the noodles are gone. This is wonderful made ahead and served icy cold in bowls. If you do so, refrigerate the noodles, vegetables, and broth in separate, well-covered containers."

12 ounces soba noodles
1 medium-size daikon radish, grated
1 carrot, peeled and grated
½ cup snow pea shoots
4 scallions, thinly sliced
2 T. rice wine vinegar
1 T. mirin
1 tsp. sugar
½ tsp. salt
garnish: 1 T. toasted sesame seeds

Cold Broth Dressing
1½ cups Dashi
4 T. mirin
2 tsp. peeled, grated ginger
2 scallions, finely chopped

Cook the soba noodles as directed. Drain and rinse thoroughly to cool. Meanwhile, combine the vegetables in a bowl. Add the vinegar, mirin, sugar and salt and mix well. Combine all the broth ingredients in a separate bowl.

To serve, divide the noodles among the bowls. Arrange the vegetables over the noodles and pour the broth over all. Garnish with the toasted sesame seeds.

(ams note) Very robust to substitutions. I used this as a general idea, substituting cabbage and bean sprouts for daikon and pea shoots, had to skip the scallions, and found out--after beginning--that we were out of mirin. Oops. Substituted more vinegar and sugar liberally in place of it. Then I just forgot the sesame seeds (oops again). Yummy nonetheless.

Homemade Yogurt

Yesterday I made yogurt. I have made it a couple times before, with a yogurt maker some years ago, but this was my first time making it with no special equipment. It was easy, inspired by Harold McGee's column in the New York Times, They Do the Work, You Reap the Yogurt.

It turned out perfectly. It's satisfying and a bit magical to have made something by microbial action (like sauerkraut, but starting with a known culture) that turned out correctly. I wouldn't say it pays off as a money-saving venture, as I managed to turn $1.00 worth of milk plus about $0.07 of yogurt into a $2.19 quart of yogurt, at a time investment of about 20 minutes, but it is good and fresh and sort of fun, like making cheese.

Another intriguing mention in the article was making crème fraîche, something that is hard to come by around here. I found a recipe from the Splendid Table that uses buttermilk as a culture, as McGee does, or you can order cultures from The New England Cheesemaking Supply Company (where we got our cheesemaking kit) as well.

Chicago style pizza

I've recently become enamored of Alton Brown's recipe for pizza dough. Makes a nice thin crust pizza at 550° F on a pizza stone. On the other end of the pizza scale, I've been wanting to perfect my Chicago Pan Pizza recipe. I attempted it this weekend for the first time in a long time. Influenced by this recipe, I tried it with these proportions for the crust:

1 cup water
2¾ cups flour
¼ cup cornmeal
½ tsp. salt
¼ cup olive oil
2 tsp. yeast

After running it in the stand mixer with a dough hook for a while, the dough was still too sticky, so I threw in some more flour. Probably still not enough, I'd cut down the water in this recipe. Also, double the salt to 1 tsp. Otherwise, pretty good. Cover with sliced mozzarella, mushrooms, sausage, a can of diced tomatoes and grated parmesan, in that order. I would use a full pound of mozzarella next time, and maybe a little more tomato sauce with the diced tomatoes. It's getting there.

The Soto King's Chicken Soup

This was a very nice, fragrant soup. I didn't top it with fried shallots & celery leaves, which would be good, I'm sure. I used macadamia nuts from Hawaii- although we saw candlenut trees there, we didn't bring any home with us.

THE SOTO KING'S CHICKEN SOUP
Makes 4 or 5 servings without rice, or 6 servings with rice

• 2 tablespoons Crisp-Fried Shallots (see Note)
• 1 whole free-range chicken, 3 to 3 1/2 pounds, quartered
• 2 quarts water
• 2 thick stalks fresh lemongrass, each tied into a knot
• 6 whole fresh or thawed, frozen kaffir lime leaves
• 1 teaspoon kosher salt

FOR THE FLAVORING PASTE:

• 1 teaspoon black peppercorns
• 1 1/2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 5 shallots (about 3 3/4 ounces), coarsely chopped
• 3 cloves garlic, coarsely chopped
• 3 candlenuts or unsalted macadamia nuts
• 1 piece fresh or thawed, frozen turmeric, 2 inches long, peeled and coarsely chopped (about 2 teaspoons), or 1 1/2 teaspoons ground turmeric
• 1 piece fresh galangal, 2 inches long, peeled and thinly sliced against the grain (about 2 tablespoons)
• 1 piece fresh ginger, 2 inches long, peeled and thinly sliced against the grain (about 2 tablespoons)

FOR THE REST OF THE DISH:

• 3 tablespoons peanut oil
• 1 small package glass noodles
• Boiling water to cover the glass noodles
• 1 tablespoon fresh lime juice
• 2 tablespoons finely chopped Chinese celery greens or regular celery leaves
• 3 limes quartered

Prepare the fried shallots and set aside.

Combine the chicken, 2 quarts of water, lemongrass, lime leaves and salt in a 4-quart saucepan, Dutch oven or soup pot. Place over medium-high heat and bring to a roiling boil. Using a large spoon, skim off the foam that rises to the top. Cover, reduce the heat to medium-low, and let the liquid cook at a lively simmer until the chicken is tender, about 45 minutes. Continue to skim off the foam every 10 minutes or so to yield a clear broth.

Meanwhile, make the flavoring paste. Place the peppercorns, coriander and cumin in a small food processor. Pulse until the spices are ground to a dusty powder, about 2 minutes.

Add the shallots, garlic, candlenuts, turmeric, galangal and ginger to the ground spices. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. If the paste won't puree properly and repeatedly creeps up the side of the processor instead of grinding, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning the processor off and scraping the unground portions down toward the blade.

Heat the oil in a 2-quart saucepan over medium-low heat. Test to see if the oil is the right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edges, not fry aggressively or sit motionless. When the oil is ready, add all the paste and saute, stirring as needed to prevent scorching, until the paste begins to separate from the oil and the aroma of coriander and cumin takes over, 5 to 7 minutes.

By now the chicken should be cooked through and just beginning to fall away from the bone. If it isn't, allow it to simmer for another 10 minutes or so. Remove and discard the lemongrass and lime leaves from the stock. Set the stock in the pot aside (don't discard it). Transfer the chicken quarters to a bowl and set them aside until they are cool enough to handle. When they are, tear the flesh and skin -- discard the bones -- into the finest pieces you can manage; this works best if you tear with the grain of the flesh, not against it. (You can discard the skin if you like, though it is traditionally used in soto.)

Add the flavoring paste and the chicken pieces to the stock and stir well to combine. Bring to a gentle boil over medium-high heat. Reduce the heat to medium-low and allow to simmer until the essence of the flavoring paste begins to bind with the stock, about 10 minutes.

Meanwhile, place the glass noodles in a bowl and cover them with boiling water. Let the noodles soak until they soften, 10 to 15 minutes. Once they're soft, hold the noodles in a tight bunch and, with a pair of kitchen shears or a knife, snip or cut them into pieces 4 to 5 inches long (longer pieces can be tricky to eat, as the noodles are quite slippery). Drain the softened noodles into a colander and set aside.

Taste the simmering soup for salt, and add a pinch more if needed. Remove the pan from the heat, add the lime juice and stir to combine. Taste once more for salt.

To serve the soup, you can divide the glass noodles among shallow, wide soup bowls, ladle the soup over them and sprinkle the fried shallots and celery greens on top just before serving. Or, add the noodles to the soup while it's still in the pot, and then transfer the soup to a tureen and garnish with shallots and celery just before serving. In both cases, put the lime quarters at the center of the table for guests to squeeze into the soup as desired. Serve the soto warm, not piping hot, which will allow guests to discern its layered flavors more clearly. It will taste even more delicious reheated the next day.

Note: You can buy fried shallots in bags or plastic containers at Asian markets. To make your own: Cut 7 shallots (about 6 ounces) into paper-thin slices. Pour peanut oil to a depth of 1 inch into a 1 1/2 quart saucepan. Heat the oil over medium-high heat until hot, but not smoking. Add as many shallot slices as will comfortably fit in the pan. Using a slotted spoon, move the shallots around until they turn a uniform light-gold color, about 2 to 3 minutes. When ready, remove from oil and drain on paper towels. They will crisp up after a minute or two.

From Cradle of Flavor by way of the Seattle Post-Intelligencer

Rice Cooker Polenta

I wanted to make polenta tonight, but after I read recipes in a couple different cookbooks that involved stirring for 30-60 minutes, and thought there might be an easier way. The Joy of Cooking recipe steams in a double boiler, so it occurred to me that a rice cooker might work. It turns out that it wasn't an original thought, plenty of others have done it. I adapted some of the recipes I saw and came up with this. It worked out pretty well, but could use some more flavor. Parmesan would be the easy thing to add at the end.

1 cup corn meal (½ cup coarse, ½ cup fine)
4 cups water
1 tsp. salt
2 tbl. butter

Stir all ingredients together in the rice cooker. Close the lid and press the button. Stir it a couple times to make sure it's not too clumpy, and let it sit on "keep warm" for a while after the cooking cycle finishes.

Spider Cake

This is another long time favorite I've never posted before. Apparently "spider" is an old New England term for a cast iron pan.

New England Spider Cake
2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream.

1. Preheat oven to 350°F. Combine milk and vinegar in a bowl and set aside to sour. In another bowl, combine flour, cornmeal, sugar, baking soda and salt. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.

2. Melt butter in a 12-inch cast-iron skillet. Pour in the batter. Pour cream into the center, slide skillet into the oven and bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm.

Yield: 8 servings.

From the New York Times Magazine

Spiced Roast Chicken, Penang Style

This was a really nice take on roast chicken. It didn't seem terribly Malaysian. I didn't bother boiling the potatoes before roasting them (why would you do that?).

Kevin's Spiced Roast Chicken with Potatoes, Penang Style

1 whole free-range chicken, 3½ lb. (1.4 kg)
1/3 cup (2½ oz./75 ml) soy sauce
2 tablespoons double-black soy sauce
1 teaspoon Worcestershire sauce
3 bay leaves
2 pieces cinnamon stick, each 4 inches (10 cm) long
6 whole cloves
5 small red or yellow onions (about 1 lb./455 g total), each no more than 2½ in. (6 cm) long, halved
1½ teaspoons coarsely crushed black pepper
2 tablespoons unsalted butter, softened
1½ lb. (680 g) small potatoes such as Yukon Gold, Peruvian blue, or Maine, no more than 1½ in. (4 cm) in diameter

1. Remove and discard the fat inside the chicken (reserve the head and feet to use in stock if they were attached). Rinse the chicken and thoroughly pat it dry inside and out with paper towels. Tuck the wingtips behind the shoulders.

2. Place the chicken in a bowl large enough to hold it comfortably. Pour both soy sauces and the Worcestershire sauce over it. Add the bay leaves, cinnamon sticks, cloves, and onions. Using your hands or a large spoon, turn the chicken a few times, making sure that some of the liquid, spices, and a few onion halves are slipped inside the cavity. Rub the inside and outside of the chicken with the pepper. Let the chicken marinate, uncovered, at room temperature for 1 to 2 hours. Turn the bird over every 15 minutes or so to distribute the marinade evenly. Its skin will darken a few shades from the soy sauces.

3. Toward the end of the marinating, preheat the oven to 450°F (220°C).

4. Place the chicken, breast side up, in a shallow roasting pan. Scatter the onions around the chicken, making sure that 1 or 2 halves remain inside the cavity. Rub the chicken inside and out with the softened butter. (I like to rub some underneath the breast skin as well, which helps make the breast meat juicier.) Pour the remaining marinade over the chicken, placing the cinnamon sticks and a few of the cloves inside the cavity. Cover the pan loosely with aluminum foil.

5. Roast the chicken for 20 minutes, then turn it over. Tilt the pan toward you and, using a large spoon or baster, baste the chicken and its cavity with the pan juices. Cover the pan once more with the foil and continue roasting for another 20 minutes.

6. Meanwhile, scrub the potatoes but don't peel them. Fill a 3-quart saucepan three-fourths full with water and bring to a boil over high heat. Add the potatoes and cook at a rolling boil until they are just tender when pierced with a fork, 5 to 10 minutes. Drain the potatoes well in a colander.

7. Add the cooked potatoes to the roasting pan. Combine them gently with the onions already in the pan and baste them well with the pan juices. Turn the chicken over again (it should be breast side up this time) and baste it once more. Continue roasting the chicken, uncovered now so that it can brown just a bit, until it's cooked. The total cooking time will range from 1 hour and 10 minutes to 1½ hours. To test for doneness, using a fork, pierce the skin at the thigh joint and press down gently. The juices should have only the faintest tinge of pink. Or, you can insert an instant-read thermometer into the thickest part of the thigh, not touching the bone. The chicken is ready when the thermometer registers 170°F (75°C).

8. Place the chicken on a serving platter. Pour half of the pan juices over it and allow the chicken to rest for at least 10 minutes before carving (this allows time for the juices to be absorbed by the flesh). Place the potatoes and onions around the chicken or in a serving bowl. Pour the remaining pan juices over the potatoes and onions. This chicken is best when served slightly warm. The flavors will be more pronounced and the flesh juicier.

Serves 4

From Cradle of Flavor, found at Goodies First.

Mung bean balad with star anise and lime

This was good, but oddly titled, since there is no garlic in the recipe. Did they mean scallions? Raw garlic might be a little strong. The carmelized sugar and lime juice wasn't as intense on the salad as I thought it would be, even with the juice of 2 limes. I would probably double the sugar and use 4 limes next time to make it more interesting. The anise taste was strong, but not overpowering.

Mung Bean Salad with Star Anise, Garlic and Lime

1 cup dried mung beans
2 tbl. sugar
4 star anise pods
Juice of 1 lime
2 tbl. canola oil
2 scallions, greens and whites, minced
pinch red pepper flakes
4 heads Belgian endive, ends discarded and shredded

Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 4 hours, or overnight. Drain beans.

In a large, heavy pot, cover the beans with cold water and bring to a boil. Skim the surface when the water reaches a boil. Cover and cook for about 1 hour or until the beans are tender, skimming the surface occasionally to remove any scum that rises to the surface. Drain into a colander and rinse under cold running water to cool.

Cook the sugar, stirring constantly, in a heavy skillet over low heat until it dissolves and caramelizes, about 3 min. Add the star anise and lime juice and stir until the sugar completely dissolves. Remove from the heat.

Place the mung beans in a large bowl. Add the caramel mixture, then the oil, scallions, and red pepper flakes. Stir well and let cool to room temperature. Remove the star anise. Serve the beans on shredded endive.

From Grains, Rice & Beans (found at Just Vegetable Recipes)

Roochi's Kedyeree

This recipe is from Susan, and we've been using it a lot in the past few years. It's very good served with yogurt and mango pickle. We usually have some kind of bread, either naan or roti paratha, or pitas in a pinch.

1 cup basmati rice
½ cup moong dal (split, hulled mung beans)
½ cup red lentils
1 tbl. diced chile pepper
2 cup chopped onion
1 tbl. cumin seeds
3 cloves garlic, crushed or minced
½ tsp. celery seeds
½ tsp. turmeric
1 tbl. salt
6 cups water
4-5 whole cloves
1 tomato, cut in wedges

Soak rice, moong dal and lentils in water for ½ hour. Drain and rinse.

In pressure cooker, saute onions, chile & cumin sees until onion is soft, but not browned. Add garlic, turmeric, celery seeds & salt, saute for a minute or so. Add 6 cups water and rice mixture, stir to combine. Add cloves and lay tomato wedges on surface. Close pressure cooker, bring to full pressure 5 min. Turn off heat and allow to cool until pressure is down (about 20 minutes).

Royal chocolate fudge cake with raspberries

I cleaned off my desk and finally found this old favorite recipe. I promised Mary a copy of this recipe last May (Hi Mary!), and just now found it again to type up. Sorry!

½ cup butter, melted
1 tsp. vanilla
1¼ cups sugar
4 eggs
4 heaping tablespoons cocoa
½ cup flour
½ tsp. baking powder
handful of chocolate chips

Preheat the oven to 350 degrees F. Butter a 10 inch round cake pan or springform pan.

Food processor: Combine all of the ingredients except the chips in the bowl of a food processor. Blend for 30 seconds, scrape down the sides, and blend for another few seconds. Add the chips, and pulse briefly to blend them in. If mixing by hand, whisk the eggs and vanilla into the slightly cooled butter, then mix in the sugar. Blend the dry ingredients, then beat in slowly and thoroughly, giving it 30 extra strokes after it looks completely mixed. Beat in the chocolate chips.

Pour the batter into the pan, and bake for 25 minutes or until a cake tester in the center comes out clean, but the cake is not dry--be careful not to overbake. Allow to cool in pan, then remove.

Frosting/Topping (not sure what to call this)
½ cup semi-sweet chocolate chips
3 or 4 T. butter (depending on how soft you want it to turn out)
½ tsp. vanilla
optional: can add 1 T. Amaretto, Rum, Bailey's Irish Cream, etc.

Melt together over low flame in a small pot, stirring as it melts, then beating until smooth and well mixed. Turn off the heat, and leave it for approximately one minute, whisk again, and pour on like a drizzle. If you wish to spread it more like frosting, allow to cool slightly longer, until spreadable.

I usually top the cake with raspberries, then drizzle on the chocolate mixture. It also works to split the cake into two thin layers, putting raspberries and chocolate mixture in the middle, and some more on top.

This cake is a specialty of my friend Paula, who often mails it to people--make the version with two layers and the goodies in the middle, wrap really well in plastic wrap, and freeze. Once frozen, pack it well and ship immediately. It arrives in good shape a couple of days later!

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.