Clam Chowder Gnocchi
• 1 lb Blanched Potato Gnocchi
• 10 Either Frozen or Fresh Little Neck Clams
• 2 tbsp Minced Fresh Shallots
• 1/4 cup Dry white wine
• 1 tbsp Butter
• 15 oz Kettle Cuisine New England Clam Chowder
• Sea Salt, Fresh Ground Pepper to taste
Directions
-
- Begin by cleaning your clams and cooking in a medium-sized pot, once the clam opens, take out of the pot and set aside.
- Mince the shallots and set aside.
- In a deep sautée pan, toss in the butter and sautée the potato gnocchi until crispy and turn the heat on low.
- Add the shallots to the pan and cook for 1-2 minutes, then add the white wine and simmer for 1 more minute.
- Turn the heat up to medium and begin slowly pouring in the New England clam chowder and stir until all ingredients have been incorporated.
- Garnish with salt, pepper, and 5 clams in each bowl. Optional add some fried shallots for an extra crunch.
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