medtran49
Forum GOD!
Craig and I had planned to make this the weekend he fell, so it obviously didn't get made. This was on 1 of the traveling cooking shows we watch and looked/sounded really good, so I worked up a recipe.
Clam Chowder gnocchi -2 servings
Kosher salt
30 raw Potato and Chive Gnocchi, recipe follows
2 Tbsp diced smoked bacon (like apple wood, do NOT use maple or any sweet cured bacon)
2 tsp minced garlic
2 tsp minced shallots
30 picked littleneck clams, reserved from Clam Stock
4-8 ounces Clam Stock, recipe follows
4 Tbsp heavy cream
2 Tbsp unsalted butter
2 tsp freshly squeezed lemon juice
Freshly ground black pepper
2 good size pinches of microgreens or small celery leaves
1/2 tsp freshly squeezed lemon juice
2 tsp extra-virgin olive oil
4 Tbsp Crispy Shallots, recipe follows
Kosher salt and freshly ground black pepper
Potato and Chive Gnocchi
2 piping hot, freshly baked potatoes
1/2 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 whole egg
1/4 bunch fresh chives, minced
3/4 cups all-purpose flour, plus more for dusting
Clam Stock
30 live littleneck clams
Kosher salt
2 cloves garlic, smashed
1/2 medium carrot, peeled and rough chopped
1/2 celery stalk, rough chopped
1/2 onion, peeled and rough chopped
1/2 tablespoon whole black peppercorns, cracked
3 sprigs fresh parsley
2 sprigs fresh thyme
2 small bay leaves
Crispy Shallots
2-1/2 shallots, thinly sliced on a Japanese mandoline
1/2 cup whole milk
Oil, for frying
1 cup all-purpose flour
1/2 Tbsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1/2 tsp cayenne pepper
1/2 tsp paprika
Finished Dish Instructions
For the chowder: In a large pot, bring 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. Remove from pan with a slotted spoon and place on paper towels in serving dish. If not serving immediately, place cooked gnocchi in an ice bath, remove with a slotted spoon, place on paper towels to dry, then onto a parchment covered or silpat covered sheet pan, toss lightly with just a tiny bit of olive oil.
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 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 clams, 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 microgreens/celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
To plate, spoon the gnocchi into 2 serving bowls and pour half the sauce over each. Garnish with Crispy Shallots and top with the dressed microgreens or 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 4 cups of 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. Place the liquid into a clean pan and reduce to about 1-1/2 cups. 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.
Clam Chowder gnocchi -2 servings
Kosher salt
30 raw Potato and Chive Gnocchi, recipe follows
2 Tbsp diced smoked bacon (like apple wood, do NOT use maple or any sweet cured bacon)
2 tsp minced garlic
2 tsp minced shallots
30 picked littleneck clams, reserved from Clam Stock
4-8 ounces Clam Stock, recipe follows
4 Tbsp heavy cream
2 Tbsp unsalted butter
2 tsp freshly squeezed lemon juice
Freshly ground black pepper
2 good size pinches of microgreens or small celery leaves
1/2 tsp freshly squeezed lemon juice
2 tsp extra-virgin olive oil
4 Tbsp Crispy Shallots, recipe follows
Kosher salt and freshly ground black pepper
Potato and Chive Gnocchi
2 piping hot, freshly baked potatoes
1/2 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 whole egg
1/4 bunch fresh chives, minced
3/4 cups all-purpose flour, plus more for dusting
Clam Stock
30 live littleneck clams
Kosher salt
2 cloves garlic, smashed
1/2 medium carrot, peeled and rough chopped
1/2 celery stalk, rough chopped
1/2 onion, peeled and rough chopped
1/2 tablespoon whole black peppercorns, cracked
3 sprigs fresh parsley
2 sprigs fresh thyme
2 small bay leaves
Crispy Shallots
2-1/2 shallots, thinly sliced on a Japanese mandoline
1/2 cup whole milk
Oil, for frying
1 cup all-purpose flour
1/2 Tbsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1/2 tsp cayenne pepper
1/2 tsp paprika
Finished Dish Instructions
For the chowder: In a large pot, bring 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. Remove from pan with a slotted spoon and place on paper towels in serving dish. If not serving immediately, place cooked gnocchi in an ice bath, remove with a slotted spoon, place on paper towels to dry, then onto a parchment covered or silpat covered sheet pan, toss lightly with just a tiny bit of olive oil.
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 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 clams, 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 microgreens/celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
To plate, spoon the gnocchi into 2 serving bowls and pour half the sauce over each. Garnish with Crispy Shallots and top with the dressed microgreens or 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 4 cups of 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. Place the liquid into a clean pan and reduce to about 1-1/2 cups. 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.
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