date: 2020-07-11T20:53:05.027Z image: https://img-global.cpcdn.com/recipes/5772416711131136/751x532cq70/clam-chowder-like-cream-pasta-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5772416711131136/751x532cq70/clam-chowder-like-cream-pasta-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5772416711131136/751x532cq70/clam-chowder-like-cream-pasta-recipe-main-photo.jpg author: Harvey Swanson ratingvalue: 4.4 reviewcount: 31644 recipeingredient: - "100 grams Your favorite pasta 14 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 choppedA" - "1 Bacon cut into 12 cm stripsA" - "1/4 Onion coarsely choppedA" - "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 12 teasoons Consomm bouillon" - "1 SaltB" - "1 PepperB" - "1 Black pepper peppercorn or crushed" recipeinstructions: - "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." - "Please de-grit & de-salt well, or it will change the taste." - "Cut up the ingredients A as I noted above." - "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)." - "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." - "If you have potatoes, cut them into 1 cm cubes. Microwave them until tender." - "Melt the butter in a skillet over low heat." - "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." - "Once the onion from Step 8 becomes translucent, turn off the heat. Add the flour and mix it well." - "The flour will incorporate as you see in the picture." - "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." - "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." - "It looks like this after 100 ml of milk is added." - "The remaining 50 ml of milk is added and it will look like this." - "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." - "In a separate skillet over low heat, sauté the garlic from Step 3 in the olive oil until fragrant." - "When the Step16 garlic is lightly browned, add the clams from Step 1. Sauté them over medium-low for 10-15 minutes." - "Pour the white wine into the skillet from Step 17 and cover it. Leave the heat on as is and braise them." - "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." - "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." - "The delicious clam chowder for pasta is done." - "Add the drained pasta and the heavy cream in the skillet from Step 21. Sprinkle the B seasonings to adjust the taste." - "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." categories: - Recipe tags: - clam - chowderlike - cream katakunci: clam chowderlike cream nutrition: 176 calories recipecuisine: American preptime: "PT27M" cooktime: "PT47M" recipeyield: "2" recipecategory: Dinner ---  Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, clam chowder-like cream pasta. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious. This is a good clam chowder recipe. However, when I first made this I felt that the half and half made it too thick like a stew. Since then I have used milk and it's much You wont need quite as much heavy cream as it calls for half and half and it still comes out nice and creamy with a little more clam flavor. This Clam Chowder is the bomb! Clam Chowder-Like Cream Pasta is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Clam Chowder-Like Cream Pasta is something which I have loved my entire life. To begin with this particular recipe, we must prepare a few ingredients. You can have clam chowder-like cream pasta using 16 ingredients and 23 steps. Here is how you cook that. ##### The ingredients needed to make Clam Chowder-Like Cream Pasta: 1. Get 100 grams Your favorite pasta (1.4 mm Spaghetti is used in this photo) 1. Take 1 as many (to taste) Manila clams 1. Take 30 ml Extra virgin olive oil 1. Make ready 2 tbsp White wine (sake is OK) 1. Make ready 1 clove Garlic (coarsely chopped)...A 1. Make ready 1 Bacon (cut into 1-2 cm strips)...A 1. Take 1/4 Onion (coarsely chopped)...A 1. Make ready 1/2 Potatoes (if you have it at home) 1. Take 2 tbsp Butter 1. Prepare 1 1/2 tbsp Cake flour 1. Make ready 150 ml Milk 1. Make ready 50 ml Heavy cream 1. Take 3/4 cube or 1 1/2 teasoons Consommé bouillon 1. Get 1 Salt...B 1. Prepare 1 Pepper...B 1. Get 1 Black pepper (peppercorn or crushed) If you didn't know, clam chowder is actually a very simple soup to prepare with a few pantry ingredients. Now some recipes call for fresh clams but I. Cream, black pepper, anonymous chunks of potato — usually clam chowder is known for everything but the main ingredient. I grew up on the classic creamy New England chowder my grandmother served, but as delicious as it is, the milk, the pepper — these are the major players. ##### Instructions to make Clam Chowder-Like Cream Pasta: 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. 1. Please de-grit & de-salt well, or it will change the taste. 1. Cut up the ingredients A as I noted above. 1. 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). 1. 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. 1. If you have potatoes, cut them into 1 cm cubes. Microwave them until tender. 1. Melt the butter in a skillet over low heat. 1. 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. 1. Once the onion from Step 8 becomes translucent, turn off the heat. Add the flour and mix it well. 1. The flour will incorporate as you see in the picture. 1. 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. 1. 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. 1. It looks like this after 100 ml of milk is added. 1. The remaining 50 ml of milk is added and it will look like this. 1. 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. 1. In a separate skillet over low heat, sauté the garlic from Step 3 in the olive oil until fragrant. 1. When the Step16 garlic is lightly browned, add the clams from Step 1. Sauté them over medium-low for 10-15 minutes. 1. Pour the white wine into the skillet from Step 17 and cover it. Leave the heat on as is and braise them. 1. 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. 1. 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. 1. The delicious clam chowder for pasta is done. 1. Add the drained pasta and the heavy cream in the skillet from Step 21. Sprinkle the B seasonings to adjust the taste. 1. 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. Cream, black pepper, anonymous chunks of potato — usually clam chowder is known for everything but the main ingredient. I grew up on the classic creamy New England chowder my grandmother served, but as delicious as it is, the milk, the pepper — these are the major players. The Russian cream cake is amazing and works for any occasion! This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. So that is going to wrap it up for this special food clam chowder-like cream pasta recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!