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Chowder-like Pasta With Spring Cabbage And Clams Recipe

Chowder-Like Pasta with Spring Cabbage and Clams Recipe
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Serving : 1
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Prepare the ingredients before making Chowder-Like Pasta with Spring Cabbage and Clams in your home. Then, follow these steps below to serve Chowder-Like Pasta with Spring Cabbage and Clams for your family or friends.

Ingredients: Chowder-Like Pasta with Spring Cabbage and Clams

  • 100 grams Your favorite pasta (1.4 mm Spaghetti is used in this photo)
  • 1 as many (to taste) Manila clams
  • 3 leaves Spring Cabbage (cut into 3-4 cm squares)
  • 1/4 Garlic (coarsely chopped)...A
  • 1 Bacon (cut into desired sizes)...A
  • 1 clove Bacon (coarsely chopped)...A
  • 30 ml Extra virgin olive oil
  • 2 tbsp Butter
  • 1 1/2 tbsp Cake flour
  • 30 ml White wine (sake is OK too)
  • 150 ml Milk
  • 50 ml Heavy cream (if you don't have any, increase the amount of milk to 200 ml)
  • 170 ml Water
  • 1 or 1 dash over 1 cube Consommé bouillon
  • 1 Salt...B
  • 1 Black pepper...B
  • 1 Peppercorn

How to Make Chowder-Like Pasta with Spring Cabbage and Clams

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Chowder-Like Pasta with Spring Cabbage and Clams in your home by yourself.

    Step 1
  • Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt. Do the de-salting especially well if you dig the clams from the ocean.
  • Step 2
  • Please de-grit & de-salt well, or it will change the taste.
  • Step 3
  • Cut up the ingredients A as I noted above.
  • Step 4
  • In a large pot, bring 3 litters of water to a boil for the pasta. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted water).
  • Step 5
  • The amount of the salt put in at Step 4 determines the taste of the pasta. Please be precise. Once the water comes to a boil, reduce heat to very low heat and have it standing by.
  • Step 6
  • Add the butter, onion, and bacon from Step 3 into a skillet. Season it with the ingredients B and sauté them over medium heat. Do not burn them.
  • Step 7
  • When the onion from Step 6 becomes translucent, turn off the heat. Add the flour and mix well.
  • Step 8
  • Turn on the heat again to low and sauté the ingredients from Step 7 without burning it. They should come together like in the photo.
  • Step 9
  • Add milk into Step 8, small amount at a time. Combine well after each time you add the milk. The photo shown here is after 80 ml of milk was added.
  • Step 10
  • Once all the milk is added, pour in water and the consommé bouillon. When it comes to a boil, turn off the heat immediately.
  • Step 11
  • In a separate pan over low heat, sauté the garlic from Step 3 in olive oil until fragrant.
  • Step 12
  • When the garlic from Step 11 is golden brown and fragrant, add the clams and the spring cabbage. Season it with the B ingredients and sauté it lightly.
  • Step 13
  • Before garlic and the cabbage are burned, pour in white wine and cover the skillet. Braise them over slightly higher than low heat.
  • Step 14
  • Meanwhile, put the pasta into the Step 5 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so the pasta is still a little hard. Cook it over low heat.
  • Step 15
  • When the clams from Step 13 open and the cabbage is tender, add all the ingredients in the Step 10 skillet. Bring it to a boil and stop the heat.
  • Step 16
  • Add the drained pasta and heavy cream in the Step 15 skillet and cook it over medium-low heat. Add the ingredients B to adjust the taste.
  • Step 17
  • When the soup in Step 16 skillet comes to a boil, turn off the heat, serve it onto a plate, sprinkle some freshly ground black pepper, and it is done.
  • Step 18
  • The wonderful flavor comes out from clams and cabbage and make the soup delicious. Just one dish is very satisfying. Enjoy the spring!
  • Step 19
  • is a recipe for "Clam Chowder-Like Cream Pasta" that you can eat all year around.
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