Scallop Chowder

Ingredients

2 large leeks (white and pale green parts only), finely chopped (1 1/2 cups)

1 tablespoon unsalted butter

1 large russet (baking) potato (3/4 pound)

2 tablespoons dry white wine

1 (6-inch) fresh thyme sprig

1/4 teaspoon white pepper

3/4 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice

3 1/2 cups bottled clam juice (28 ounces)

1 medium carrot, cut into 1/3-inch dice (1/2 cup)

1 large celery rib, cut into 1/3-inch dice (1/2 cup)

1 ounce sliced bacon (about 2 slices), chopped

1/2 cup whole milk

1/4 teaspoon salt, or to taste