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1
Shuck the beans and discard any that are soft or blemished.
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2
You should have about 3 cups.
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3
Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon.
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4
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
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5
Add the garlic and cook for 30 seconds.
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6
Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
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7
Add the beans and stock.
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8
Partially cover the pot and bring to a simmer.
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9
Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender.
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10
Reduce the heat to low.
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11
Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder.
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12
Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes.
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13
Remove from the heat and season with salt and pepper.
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14
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely.
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15
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
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16
When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick.
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17
Ladle the chowder into cups and sprinkle with the sliced scallions.
