My head chef,
In a large Dutch oven, bring the stock to a boil. Stir in the clams, cover the pot, and cook, shaking the pot a few times, until all of the clams open, about 5 minutes. Remove the cooked clams to a large bowl (discard any that have not opened). Let cool, then reserve 6 in shell for garnish. Remove the meat from the remaining clams and discard the shells. Strain the clam broth through a fine-mesh sieve lined with cheesecloth into a medium bowl and set aside. Rinse out the pot and return it to medium heat.
While the sauce is reducing, put the oil and bacon in a large, deep sauté pan over medium heat and cook until golden brown and just crispy, about 8 minutes. Remove to a plate lined with paper towels, let cool slightly, and coarsely chop.
You should have about
With a slotted spoon, transfer the gnocchi to the sauce and gently stir to coat. Divide among 4 large shallow bowls and garnish with the bacon, parsley, and a bit of lemon zest.
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