How to Make Clam Chowder GNOCCHI | Diners, Drive-ins and Dives with Guy Fieri | Food Network

Guy Fieri stopped by The Sidecar Bar & Grille to try their gnocchi spin on clam chowder.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Find it at The Sidecar Bar & Grille: https://www.thesidecarbar.com

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How to Make Clam Chowder Gnocchi | Diners, Drive-ins and Dives with Guy Fieri | Food Network

I’m here in a great Triple D town Philadelphia in southwest Center City to check out a joint that for 60 years or just a shot of beer place now it’s three stories of upscale bar food this is sidecar it’s an incredibly original menu and everything that they come up with is a

Twist on something that I know but don’t be expecting your mama’s burger pinkie burger up who are your granny’s clams job they actually have potato no keys in there and it’s so heavenly good off to die for clam chowder gnocchi yep it’s our little spin on a clam chowder let’s roll

Potatoes when they cut these in half you got to do it right away otherwise potatoes get real gummy and then it makes it over the pour like product make it we’re gonna just kind of rice them do this pick it right here right out no with this spoon we’re pushing right through

I like the method man yeah it works up pretty good then at this point what I’m gonna do is I’m gonna season it with freshly ground black pepper some salt butter some extra virgin olive oil crack two eggs in here pretty rustic on this one so we do a little chive this is

Awesome we’re gonna mix all this stuff together okay all the bench knife that’s it everything’s all mixed together and happy now okay let me add in our flour we’re just gonna cover the top of it here we don’t mix it all together so he creates too much gluten so I’m gonna cut

This baby in half right and we’re just gonna keep folding over top pressing and pressing kind of almost in the biscuit theory exactly I don’t think I’ve ever done the cut stack this you gotta be some nice and light gnocchi Anna yeah pretty much this melts

In your mouth I like this method so after we even get it all mixed together you let it sit for about a half-hour chance rest so you pick this up this does this a little bit of flour a little and off like that roll it out nice and light

Maybe gentle with it and we just kind of come to the edge here and cut down yeah sprinkle some bench flour over top of it they don’t dry out mom just toss it up beautiful all right so now we’re gonna go and make the clam stock we’re gonna

Take our clams Little Neck clams by the way we’re going to take our onion sediment carrots celery show the mirepoix over the garlic fresh thyme fresh parsley bay leaf whole black peppercorns we just cover this with water this will also make the broth yep summer this will foil fire it up let

Them go ten minutes you’ll strain it these are the cool clams that we’re gonna pick for our clam chowder we’re gonna assemble the whole clam chowder right here so we got applewood smoked bacon here we’re gonna get nice and crisp add in our shallot garlic get a late

Toast on this add in our clams clam stock drop our gnocchi these Yogi’s arising so we’re gonna use our pan the starches from these gnocchi is gonna come back in the thick in the sauce a little cream mom you gotta butter season a little bit of salt a little bit of black pepper

Tighten it up now we’re ready to plate take some crispy shallots here shovel in my face and we finished it with a little celery leaf salad very nice yoky delicate depth and flavor and a little bit of the clam and the creaminess but it’s not the creaminess in the sauce

It’s the creaminess in the gnocchi itself without on the top is what makes it wow this is literally one of the best gnocchi dishes ever how awesome clam chowder