Saffron Clam Chowder with Gnocchi

 

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 frozen gnocchi

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 sauté 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.