Gnocchi Clam Chowder

There’s 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.

INGREDIENTS

• 1 (16-ounce) package DeLallo Potato Gnocchi
• 1 tablespoon butter
• ½ pound pancetta, diced
• 2 stalks celery, minced
• 1 white onion, minced
• 1 teaspoon DeLallo Fine Chopped Garlic in Water
• 3 (14-ounce) cans DeLallo Clam Juice Broth
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2 (6.5-ounce) cans DeLallo Chopped Sea Clams
• 2 cups heavy cream
• Fresh chives, chopped
• Salt and pepper

DIRECTIONS

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.
6. Click here to learn how to make homemade gnocchi from scratch.
7. Click here to learn how to make easy homemade gnocchi with our Gnocchi Kit.