Ingredients
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1 (16 ounce) pkg DeLallo® Potato & Cheese Italian Gnocchi Kit
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1 tbsp butter
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1/2 pound pancetta, diced
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2 stalks celery, minced
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1 white onion, minced
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1 tsp DeLallo® Fine Chopped Garlic in Water
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3 (14 ounce) cans DeLallo® Clam Juice Broth
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1 tbsp chopped fresh thyme
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1 bay leaf
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3 tbsp corn starch
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3 tbsp water
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2 (6.5 ounce) cans DeLallo® Chopped Sea Clams
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2 cups heavy cream
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Fresh chives, chopped
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Salt and Pepper
Steps
1
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.
2
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.
3
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.
4
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.
5
Discard bay leaf. Stir in clams, cream and gnocchi, and simmer for 5 more minutes. Season with salt and pepper. Serve.
Comments
Recipe provided by DeLallo®