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DeLallo® Gnocchi Clam Chowder

There is only one thing that could make a creamy, rich clam chowder even better: gnocchi. Try our from-scratch clam chowder recipe for a hearty, comforting chowder that will fill you up fast.

Serves 10
395 calories per serving


> 1 (16 ounce) pkg DeLallo® Potato & Cheese Italian Gnocchi Kit
> 1 tbsp butter
> 1/2 pound pancetta, diced
> 2 stalks celery, minced
> 1 white onion, minced
> 1 tsp DeLallo® Fine Chopped Garlic in Water
> 3 (14 ounce) cans DeLallo® Clam Juice Broth
> 1 tbsp chopped fresh thyme
> 1 bay leaf
> 3 tbsp corn starch
> 3 tbsp water
> 2 (6.5 ounce) cans DeLallo® Chopped  Sea Clams
> 2 cups heavy cream
> Fresh chives, chopped
> Salt and Pepper


Bring a large pot of salted water to a boil. Add gnocchi and cook according to the package instructions. Remember, gnocchi will float to the surface when finished cooking. Drain and set aside.
Melt butter in a large, heavy pot over medium heat. Add pancetta and cook, stirring occasionally, until the fat renders and pancetta begins to brown, about 8 minutes.
Add celery, onion and garlic to the pot. Cook, stirring often, until onion is translucent, about 10 minutes. Add clam juice, thyme and bay leaf. Bring to a boil and then simmer for 10-15 minutes.
Meanwhile, whisk cornstarch and water together in a small bowl to form a slurry paste. Stir into the chowder base and bring to a boil to thicken.
Discard bay leaf. Stir in clams, cream and gnocchi, and simmer for 5 more minutes. Season with salt and pepper. Serve.


Recipe provided by DeLallo®

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