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Clam Chowder-like Cream Pasta Recipe

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

Ingredients: Clam Chowder-Like Cream Pasta

  • 100 grams Your favorite pasta (1.4 mm Spaghetti is used in this photo)
  • 1 as many (to taste) Manila clams
  • 30 ml Extra virgin olive oil
  • 2 tbsp White wine (sake is OK)
  • 1 clove Garlic (coarsely chopped)...A
  • 1 Bacon (cut into 1-2 cm strips)...A
  • 1/4 Onion (coarsely chopped)...A
  • 1/2 Potatoes (if you have it at home)
  • 2 tbsp Butter
  • 1 1/2 tbsp Cake flour
  • 150 ml Milk
  • 50 ml Heavy cream
  • 3/4 cube or 1 1/2 teasoons Consommé bouillon
  • 1 Salt...B
  • 1 Pepper...B
  • 1 Black pepper (peppercorn or crushed)

How to Make Clam Chowder-Like Cream Pasta

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make Clam Chowder-Like Cream Pasta 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% salt 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
  • If you have potatoes, cut them into 1 cm cubes. Microwave them until tender.
  • Step 7
  • Melt the butter in a skillet over low heat.
  • Step 8
  • Add the onion and bacon from Step 3 into Step 7 skillet. Season it with the B ingredients and sauté them over medium heat. Be careful not to burn them.
  • Step 9
  • Once the onion from Step 8 becomes translucent, turn off the heat. Add the flour and mix it well.
  • Step 10
  • The flour will incorporate as you see in the picture.
  • Step 11
  • Turn on the heat again to low and cook the ingredients from Step 10 for 2-3 minutes. *They will come together gradually. *Be careful not to burn them.
  • Step 12
  • Leave the heat to low and add the milk 50 ml at a time. Combine well after each time. *The photo shown here is after the first 50 ml of milk was added.
  • Step 13
  • It looks like this after 100 ml of milk is added.
  • Step 14
  • The remaining 50 ml of milk is added and it will look like this.
  • Step 15
  • In the skillet from Step 14, add 170 ml of water and the consommé bouillon. Once it comes to a boil, add the potatoes from Step 6, then turn off the heat.
  • Step 16
  • In a separate skillet over low heat, sauté the garlic from Step 3 in the olive oil until fragrant.
  • Step 17
  • When the Step16 garlic is lightly browned, add the clams from Step 1. Sauté them over medium-low for 10-15 minutes.
  • Step 18
  • Pour the white wine into the skillet from Step 17 and cover it. Leave the heat on as is and braise them.
  • Step 19
  • Meanwhile, insert 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 20
  • When the clams from Step 18 are mostly open, add all the ingredients from Step 15. When it come to a boil, turn off the heat.
  • Step 21
  • The delicious clam chowder for pasta is done.
  • Step 22
  • Add the drained pasta and the heavy cream in the skillet from Step 21. Sprinkle the B seasonings to adjust the taste.
  • Step 23
  • Once the clam chowder from Step 21 comes to a boil, serve it on a plate, grind some black pepper onto it and it is done.
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