New England-Style "Clam Chowder"
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
46
Sourness
31
mins
Prep time (avg)
5
Difficulty
Ingredients:
5 cloves
Garlic (smashed)2 tbsps
Heavy Cream1 tbsp
Unsalted Butter1 tbsp
Extra-Virgin Olive Oil2 cups
All-Purpose Flour5 sprigs
Parsley (fresh)5 sprigs
Thyme (fresh)1 cup
Whole Milk1 tsp
Cayenne Pepper1 tsp
PaprikaDirections:
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Watch how to make this recipe
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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
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Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes
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In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes
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Add the garlic and shallots and cook until translucent, about 30 seconds
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Add the clams and Clam Stock
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At this point remove the gnocchi from the pasta water and add it to the saute pan
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Turn the heat to high and reduce the liquid by one-third, about 30 seconds
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Add the heavy cream, butter and lemon juice
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Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds
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Remove from the heat and season with salt and black pepper
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In a separate, small bowl, combine the celery leaves, lemon juice and olive oil
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Toss until coated and season with salt and black pepper
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To plate, spoon the gnocchi into a bowl and pour sauce over the top
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Garnish with Crispy Shallots and top with the dressed celery leaves
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While still hot, remove the skins from the potatoes
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Pass the potatoes through a ricer or a sieve onto a clean work surface
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Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated
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Form the potato mixture into a square and top with the flour
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Using a bench scraper, cut the flour into the potato mixture until completely incorporated
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The dough should be tender to the touch and just a tiny bit moist
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Do not overwork the dough or the gnocchi produced will be tough
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Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap
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Once the dough has rested, divide the dough into 8 pieces
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On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth
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Then, using a bench scraper, cut each length of dough into 1/2-inch pieces
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One serving is 15 pieces
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Purge the clams in cold salted water for about 2 hours
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This will remove any sand and grit from the clams
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Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves
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Cover the clams with 1 gallon water, and then cover the pot with foil
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Bring to a boil on the stove until the clams have opened, about 10 minutes
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Strain all the liquid and pass it through a fine mesh sieve to remove any sand
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Reserve the liquid as our clam stock
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Then pick all the meat from the clams and reserve for the chowder
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Soak the sliced shallots in the milk for 30 minutes
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Heat oil in a deep-fryer to 250 degrees F
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While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly
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Then remove the shallots from the milk and squeeze out all the liquid
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Lightly coat them with the seasoned flour
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Fry the shallots until they are a light golden color, about 5 minutes
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Drain on paper towels and season with salt and pepper
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This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity
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The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results