· recipe ·
Clam Chowder with Homemade Gnocchi
Chowder traditionally gets substance from potatoes, so potato dumplings belong naturally in the bowl. Clam juice supplies the briny backbone, while the clams themselves join late enough to stay tender.
Time and servings
- Prep
- 50 min
- Cook
- 80 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 780
- Protein
- 37 g
- Fat
- 34 g
- Carbs
- 84 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the chowder ingredients
Drain the clams. Cut the bacon into short pieces, dice the onion and celery, and strip the thyme leaves from the stems.
Cook the bacon and vegetables
Cook the bacon over medium heat until crisp, then transfer it to a plate. Add the onion and celery to the rendered fat and cook until softened. Stir in the thyme and black pepper.
Build the chowder
Pour in the clam juice and add the corn straight from frozen. Simmer until the celery is tender when pierced and the corn is hot, then stir in the light cream and drained clams and return the nearly finished soup to a gentle simmer.
Cook the gnocchi in the soup
Add the shaped gnocchi directly to the gently simmering soup and stir once. As soon as the gnocchi float, remove the pot from the heat and taste the chowder for seasoning.
Finish with bacon
Ladle the chowder into bowls and scatter the crisp bacon over each serving so it keeps its texture.
