New England-Style

Name: New England-Style
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 1 Tbsp diced applewood smoked bacon; 3 bay leaves; 0 teaspoons freshly ground black pepper; 1 serving Freshly ground black pepper; 1 teaspoon freshly ground black pepper, plus more for seasoning; 1 Tbsp whole black peppercorns, cracked; 1 carrot, peeled and rough chopped; 1 teaspoon cayenne pepper; 10 picked celery heart leaves; 1 celery stalk, rough chopped; 355 milliliters all-purpose flour, plus more for dusting; 473 milliliters all-purpose flour; 1 bunches fresh chives, minced; 5 sprigs fresh parsley; 5 sprigs fresh thyme; 1 teaspoon minced garlic; 5 cloves garlic, smashed; 2 Tbsps heavy cream; 1 serving Kosher salt; 1 serving Kosher salt and freshly ground black pepper; 1 Tbsp kosher salt, plus more for seasoning; 1 teaspoon kosher salt; 0 teaspoons freshly squeezed lemon juice; 1 teaspoon freshly squeezed lemon juice; 10 picked littleneck clams, reserved from Clam Stock; 100 live littleneck clams; 1 serving Oil, for frying; 1 Tbsp extra-virgin olive oil; 1 teaspoon extra-virgin olive oil; 1 onion, peeled and rough chopped

You can never have too many main course recipes, so give New England-Style a try. One serving contains 2863 calories, 107g of protein, and 80g of fat. This recipe serves 1. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes. A mixture of parsley, thyme, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Chowder

Pasta

Water

Equipment you will use

Pot

Add the Potato and Chive Gnocchito the pot and allow to cook for 2 to 3 minutes.

Ingredients you will need

Potato

Chives

Equipment you will use

Pot

In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes.

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Bacon

Equipment you will use

Frying Pan

Add the garlic andshallots and cook until translucent,about 30 seconds.

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Garlic

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.

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Water

Gnocchi

Clams

Stock

Equipment you will use

Frying Pan

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.

Ingredients you will need

Heavy Cream

Lemon Juice

Butter

Sauce

Remove from the heat and season with salt and black pepper.

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Salt And Pepper

In a separate, small bowl, combine the celery leaves,lemon juice andolive oil. Toss until coated and season with salt and black pepper.

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Salt And Pepper

Celery Leaves

Lemon Juice

Cooking Oil

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Bowl

To plate, spoon the gnocchi into a bowl and pour sauce over the top.

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Gnocchi

Sauce

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Bowl

Garnish with Crispy Shallots and top with the dressed celery leaves.

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Celery Leaves

Shallot

While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface.

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Potato

Equipment you will use

Potato Ricer

Sieve

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.

Ingredients you will need

Olive Oil

Potato

Gnocchi

Butter

Chives

Pepper

Dough

All Purpose Flour

Salt

Egg

Equipment you will use

Dough Scraper

Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.

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Dough

Wrap

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Kitchen Towels

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.

Ingredients you will need

Dough

Equipment you will use

Dough Scraper

Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.

Ingredients you will need

Clams

Water

Place the littleneck clams into a pot with the garlic,carrots,celery,onions,cracked black peppercorns,parsley,thyme andbay 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.

Ingredients you will need

Cracked Black Peppercorns

Littleneck Clams

Carrot

Chowder

Parsley

Celery

Garlic

Onion

Clams

Stock

Thyme

Water

Meat

Equipment you will use

Sieve

Stove

Aluminum Foil

Pot

Soak the sliced shallots in the milk for 30 minutes.

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Shallot

Milk

Heat oil in a deep-fryer to 250 degrees F.

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Cooking Oil

While the shallots are soaking, combine the flour, salt, black pepper,cayenne andpaprika 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 shallotsuntil they are a light golden color, about5 minutes.

Ingredients you will need

All Purpose Flour

Black Pepper

Shallot

Ground Cayenne Pepper

Milk

Salt

Drain on paper towels and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Paper Towels

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.