This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!
Yield: Serves 3 to 4
3 T extra-virgin olive oil, divided, plus more for serving
1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
2 T unsalted butter
4 to 8 garlic cloves, finely grated or minced
1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
Kosher salt and freshly ground black pepper
1/8 tsp red-pepper flakes, plus more for serving
1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)
In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.
What is happening!?!? This post is very belated. I made this appetizer to bring to my Clams Casino-loving friends’ house for the Fourth of July this summer… Well, I think I know what is happening! I am super behind on my blog posts, that is what is happening. I’m happy to report that Littleneck Clams are still readily available! 🙂
I have made Clams Casino only one other time in the past. (to see the post click here) This new version has several modifications from the first. It omits the breadcrumbs (a selling point for me), keeps the clams whole, and includes pancetta instead of bacon. This recipe was adapted from Giada De Laurentiis via Foodnetwork.com. I cleaned and cooked the clams as I had done in my previous dish. I also adjusted the amount of most of the ingredients and added strained clam juice to the filling. It’s a great appetizer for a crowd!
3 tablespoons olive oil
4 ounces sliced pancetta or bacon, finely chopped
1 1/2 cups finely diced red bell pepper
1/2 cup chopped shallots
4 large garlic cloves, minced
rounded 1/4 teaspoon dried oregano
1/2 cup dry white wine
6 tablespoons freshly grated Parmesan, divided
coarse salt and freshly ground black pepper
30 medium (2 1/2-inch) littleneck clams
lemon wedges for garnish, if desired
Note: The clams can be stored for a day in a bowl in the coldest part of the refrigerator.
Begin by cleaning the clams. Rinse them thoroughly. Put them in a large bowl with very cold water, and stick the bowl in the refrigerator. This will give the clams the chance to spit out any sand or grit that may have gotten inside. After about 30 minutes (or up to an hour), drain the bowl of water, and refill with fresh cold water. Refrigerate. After the second soaking, scrub them with a kitchen brush.
Cook the clams: Preheat the broiler to high (I set it to Broiler-Max, 500 degrees). Place the clams on a large, heavy baking sheet in a single layer. Place under the broiler, and broil for about 3 to 5, or until the clams have opened completely.
Remove the baking sheet from the oven and reserve the clam juice that has dripped into the pan. Strain the clam juice in a coffee filter to remove any bits of shell or grit. (I used 2-3 tablespoons of this strained clam juice in the filling.)
Remove the clam from inside the shell with a spoon. Set aside.
Gently twist the clam shell at the hinged side to separate the halves. Clean any remnants of clam from the shell with a knife. Reserve bottom shells.
Make the Filling: Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.
Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes.
Add the wine and simmer until it is almost evaporated, about 2 minutes.
Remove the skillet from the heat and cool completely. Stir the reserved pancetta, 2 or 3 tablespoons of the strained clam juice, and 3 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
Preheat the oven to 500 degrees F.
Line a heavy large baking sheet with foil or parchment paper. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 3 tablespoons of Parmesan.
Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
Arrange the clams on the platter. Serve with lemon wedges, if desired.
Our family tradition is to enjoy Jambalaya followed by King Cake on Mardi Gras– is it terrible that we’ve only had the first course so far? Mardi Gras snuck up on me this year! So, the King Cake has been delayed to the weekend…. it will be well worth the wait. (My family doesn’t mind as long as I make it!) 🙂 I modified this wonderful, colorful dish to include clams- and not just clam juice. I also used boneless, skinless chicken thighs and smoked chicken andouille sausage. This recipe was adapted from The New Best Recipe from the Editors of Cook’s Illustrated. Hope you enjoyed your Mardi Gras celebration too!!
Yield: Serves 6
1 large sweet onion, trimmed and quartered
1 medium celery rib, cut crosswise into quarters
1 medium red bell pepper, cored, seeded, and quartered lengthwise
6 medium to large garlic cloves, peeled
2 tsp vegetable oil
5 skinless, boneless chicken thighs
8 to 12 ounces andouille sausage (I used 12 oz smoked chicken andouille sausage), halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long-grain white rice (I used basmati)
1 tsp coarse salt
1/2 tsp fresh thyme leaves
1/4 tsp cayenne pepper
1 14.5-ounce can diced tomatoes with juice
6.5 ounces canned clams with juice
2 cups low-sodium chicken stock
2 large bay leaves
1 pound large shrimp (31 to 40 per pound), peeled and deveined, if desired
2 T minced fresh parsley leaves, optional, as garnish
In a food processor, pulse the onion, celery, bell pepper, and garlic until chopped fine, about six 1-second pulses, scraping down the sides of the bowl once or twice. Do not over process; the vegetables should not be pureed.
Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Add the chicken, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
Reduce the heat to medium-low, add the chopped vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about 4 minutes.
Add the rice, salt, thyme and cayenne; cook, stirring frequently, until the rice is coated with fat, about 1 minute.
Add the tomatoes with juice, clams with juice, broth, bay leaves, and browned sausage to the pot; stir to combine.
Place the chicken on the rice. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping the chicken on top. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more. Transfer chicken to a clean plate and set aside.
Scatter shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about 5 minutes more.
While the shrimp are cooking, shred the chicken with your fingers into thin strands. When the shrimp are cooked, discard the bay leaves.
Off the heat, stir in the parsley, if using, and shredded chicken; serve immediately.