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If you cannot find bay scallops, you can substitute 1½ pounds of sea scallops, quartered. Serve with oyster crackers and hot sauce.
Cook bacon in Dutch oven over medium-high heat until fat is rendered and bacon is nearly crispy, 6 to 8 minutes. Add leeks, 1 teaspoon salt, pepper, and thyme and cook until leeks are softened, about 4 minutes.
Add potatoes and cook, stirring constantly, until mixture is sticky from released starch, about 2 minutes. Add clam juice, water, and corn pulp and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
Using slotted spoon, transfer 1 cup potatoes to bowl and mash with potato masher until smooth. Return mashed potatoes to pot. Sprinkle scallops with remaining ¼ teaspoon salt. Stir scallops and corn kernels into pot and simmer until scallops are cooked through and corn is tender, 3 to 5 minutes. Stir in cream. Season with salt and pepper to taste. Serve.
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