New England-Style Clam Chowder Recipe

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Ingredients:

Serving

kosher salt
15 raw potato and chive gnocchi , recipe follows
1 tbsp diced applewood smoked bacon
1 tsp minced garlic
1 tsp minced shallots
10 picked littleneck clams, reserved from clam stock
4 oz clam stock, recipe follows
2 tbsp heavy cream
1 tbsp unsalted butter
1 tsp freshly squeezed lemon juice
freshly ground black pepper
10 picked celery heart leaves
1/4 tsp freshly squeezed lemon juice
1 tsp extra-virgin olive oil
2 tbsp crispy shallots , recipe follows
kosher salt and freshly ground black pepper
4 piping hot , freshly baked potatoes
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 whole egg
1/2 bunch fresh chives, minced
1 1/2 cups all-purpose flour, plus more for dusting
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 tbsp whole black peppercorns, cracked
5 sprigs fresh parsley
5 sprigs fresh thyme
3 bay leaves
5 shallots , thinly sliced on a japanese mandoline
1 cup whole milk
oil, for frying
2 cups all-purpose flour
1 tbsp kosher salt, plus more for seasoning
1 tsp freshly ground black pepper, plus more for seasoning
1 tsp cayenne pepper
1 tsp paprika

Directions:

Clam Chowder:
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.
To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves.
Potato and Chive Gnocchi:
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.
Clam Stock:
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.
Crispy Shallots:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4645.04 Kcal (19448 kJ)
Calories from fat	666.36 Kcal
		% Daily Value*
Total Fat	74.04g	114%
Cholesterol	282.24mg	94%
Sodium	5734.29mg	239%
Potassium	10235.62mg	218%
Total Carbs	888.08g	296%
Sugars	145.97g	584%
Dietary Fiber	106.77g	427%
Protein	125.11g	250%
Vitamin C	159.8mg	266%
Vitamin A	20.5mg	683%
Iron	32.3mg	179%
Calcium	1550.5mg	155%

Amount Per 100 g
Calories	94.3 Kcal (395 kJ)
Calories from fat	13.53 Kcal
		% Daily Value*
Total Fat	1.5g	114%
Cholesterol	5.73mg	94%
Sodium	116.42mg	239%
Potassium	207.8mg	218%
Total Carbs	18.03g	296%
Sugars	2.96g	584%
Dietary Fiber	2.17g	427%
Protein	2.54g	250%
Vitamin C	3.2mg	266%
Vitamin A	0.4mg	683%
Iron	0.7mg	179%
Calcium	31.5mg	155%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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