- Kosher salt
- 15 raw Potato and Chive Gnocchi, recipe follows
- 1 tablespoon diced applewood smoked bacon
- 1 teaspoon minced garlic
- 1 teaspoon minced shallots
- 10 picked littleneck clams, reserved from Clam Stock
- 4 ounces Clam Stock, recipe follows
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground black pepper
- 10 picked celery heart leaves
- 1/4 teaspoon freshly squeezed lemon juice
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons Crispy Shallots, recipe follows
- Kosher salt and freshly ground black pepper
For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper.
In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
Potato and Chive Gnocchi:
- 4 piping hot, freshly baked potatoes
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 whole egg
- 1/2 bunch fresh chives, minced
- 1 1/2 cups all-purpose flour, plus more for dusting
While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces.
- 100 live littleneck clams
- Kosher salt
- 5 cloves garlic, smashed
- 1 carrot, peeled and rough chopped
- 1 celery stalk, rough chopped
- 1 onion, peeled and rough chopped
- 1 tablespoon whole black peppercorns, cracked
- 5 sprigs fresh parsley
- 5 sprigs fresh thyme
- 3 bay leaves
Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.
Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder.
- 5 shallots, thinly sliced on a Japanese mandoline
- 1 cup whole milk
- Oil, for frying
- 2 cups all-purpose flour
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
Soak the sliced shallots in the milk for 30 minutes.
Heat oil in a deep-fryer to 250 degrees F.
While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.