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1
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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2
Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
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3
In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes.
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4
Add the garlic and shallots and cook until translucent, about 30 seconds.
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5
Add the clams and Clam Stock.
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6
At this point remove the gnocchi from the pasta water and add it to the saute pan.
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7
Turn the heat to high and reduce the liquid by one-third, about 30 seconds.
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8
Add the heavy cream, butter and lemon juice.
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9
Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds.
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10
Remove from the heat and season with salt and black pepper.
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11
In a separate, small bowl, combine the celery leaves, lemon juice and olive oil.
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12
Toss until coated and season with salt and black pepper.
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13
To plate, spoon the gnocchi into a bowl and pour sauce over the top.
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14
Garnish with Crispy Shallots and top with the dressed celery leaves.
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15
While still hot, remove the skins from the potatoes.
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16
Pass the potatoes through a ricer or a sieve onto a clean work surface.
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17
Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated.
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18
Form the potato mixture into a square and top with the flour.
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19
Using a bench scraper, cut the flour into the potato mixture until completely incorporated.
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20
The dough should be tender to the touch and just a tiny bit moist.
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21
Do not overwork the dough or the gnocchi produced will be tough.
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22
Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
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23
Once the dough has rested, divide the dough into 8 pieces.
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24
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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25
Then, using a bench scraper, cut each length of dough into 1/2-inch pieces.
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26
One serving is 15 pieces.
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27
Purge the clams in cold salted water for about 2 hours.
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28
This will remove any sand and grit from the clams.
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29
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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30
Cover the clams with 1 gallon water, and then cover the pot with foil.
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31
Bring to a boil on the stove until the clams have opened, about 10 minutes.
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32
Strain all the liquid and pass it through a fine mesh sieve to remove any sand.
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33
Reserve the liquid as our clam stock.
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34
Then pick all the meat from the clams and reserve for the chowder.
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35
Soak the sliced shallots in the milk for 30 minutes.
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36
Heat oil in a deep-fryer to 250 degrees F.
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37
While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly.
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38
Then remove the shallots from the milk and squeeze out all the liquid.
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39
Lightly coat them with the seasoned flour.
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40
Fry the shallots until they are a light golden color, about 5 minutes.
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41
Drain on paper towels and season with salt and pepper.
