Recipe of the Week: Saffron Clam Chowder with Potato Gnocchi

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Gnocchi is a classic Italian dish of dumplings, which are made from potatoes and flour. They also happen to be delicious. If you haven’t tried them, you should. Better yet, throw them in some clam chowder.

Chef Lisa Nakamura of Gnocchi Bar on Capitol Hill has done just that with this saffron clam chowder. The culinary mastermind will be serving it up at Seattle magazine’s second annual Pop! Bubbles + Seafood event on Saturday, February 20, at McCaw Hall. A star-studded cast of Seattle chefs, including Bill Ranniger (Duke’s Chowder House), Eric Donnely (Rockcreek) and Walter Pisano (Tulio) will also be on hand to serve up tastes of their own Pacific Northwest specialties as well.

While you’re eagerly awaiting this not-to-be-missed event, give Nakamura’s recipe a try at home.

Serves four

2 lbs Manila clams, cleaned and purged

½ cup dry white wine

2 sprigs fresh thyme

1 clove garlic, whole

½ cup diced celery

1 cup diced onion

1 tablespoon unsalted butter

6-8 threads saffron (use whole threads, not ground)

2 cups heavy cream

Salt and pepper to taste

1 bay leaf

1 package Gnocchi Bar frozen gnocchi (found at PCC Natural Markets and DeLaurenti’s Specialty Food and Wine)

1 tablespoon unsalted butter for the gnocchi

½ cup cold water

In a large stainless steel stock pot, placed washed clams with the white wine, thyme and garlic. Cover the pot and turn the heat on high. Let the clams steam about ten minutes, until they open and are easy to remove from their shells.

Remove the clams from the liquid. Strain the liquid into a deep clear container (clear measuring cup works well) and save!

Remove the clam meat from the shells and discard shells.

In a large stock pot, melt the butter. Add the onions and celery. Cook until translucent. Carefully pour in the reserved clam juice, making sure to not pour in any sediment. Add the saffron, bay leaf, clams and cream. Bring to a boil and reduce slightly. Season with salt and pepper to taste.

To serve, in a 10 inch sautee pan, heat the butter reserved for the gnocchi. Add the frozen gnocchi (do not thaw) and brown evenly. Add the cold water, and cook until it is evaporated. The gnocchi should be heated through by then.

Place six pieces of gnocchi in a warm bowl. Ladle the chowder over and serve immediately.