“fond” of chowder — Les Petites Gourmettes

Ingredients

• 4 ounces of pancetta or bacon, diced
• 12 ounces sea scallops, quartered and thoroughly dried
• 1 leek, white and light green parts only, chopped and well washed
• 1 large shallot, peeled and minced
• 1 fennel bulb, chopped and well washed
• 1 celery stalk, chopped and well washed
• 1/4 cup plus 3 tablespoons dry Sherry, divided
• 1/4 cup flour
• 2 tablespoons thyme leaves
• 1 bay leaf
• 1/2 pound unpeeled baby potatoes or 1/2 pound unpeeled russet, cut into 1-inch cubes
• 28-ounce can minced clams, drained and juices reserved
• 4 to 5 cups additional clam juice
• 1 cup heavy cream
• 2 cups fat-free half-and-half
• 2 cups frozen petite white corn kernels, thawed
• 2 tablespoons fresh dill, minced
• Salt and freshly ground black pepper, to taste
• Tabasco sauce, to taste
• Oyster crackers