« back to recipes

Clam Chowder Pasta

Serves 4

Chowder Base

01

In medium saucepan, render the bacon until crispy. Remove, set aside.

02

Add garlic cloves to bacon fat and brown.

03

Add onion, celery, thyme, pepper flakes and bay leaf

04

Cook vegetables until tender, then add the clam stock.

05

Bring to a boil, reduce heat and add the cream and Parmesan cheese. Remove bay leaf.

06

Puree the chowder base in a kitchen blender, pass through a strainer. Adjust seasonings and reserve.

For the Clams

01

In a medium saucepan, sauté garlic in olive oil over medium heat until lightly brown.

02

Add thyme sprigs and white wine. Bring pan to a boil and reduce liquid.

03

Add clams, cover pan. Cook over medium heat for 5 minutes until clams open. Reserve.

For Pasta

01

Bring a pot of water to boil, add salt and pasta. Cook pasta.

Pasta Sauce

01

In wide-rimmed sauté pan, add bacon and butter over medium high heat. Add the leeks and mushrooms, gently sauté to lightly brown. Add the chowder base with the clam cooking juices, adjust seasoning. Remove some clam muscles from their shells, leaving others intact for garnishing plate.

02

Drain pasta lightly and add to the chowder base and clam cooking juice mixture. Add the clams and the pasta and toss in the wide-rimmed sauté pan. Transfer to a platter and garnish with whole clams, parsley and cheese.

Ingredients

Chowder Base

  • 4 oz. bacon, diced
  • 3 garlic cloves, smashed
  • 1 tbsp. fresh thyme, chopped
  • 1 bay leaf
  • Pinch of red pepper flakes
  • 1 medium white onion, small diced
  • 3 stalks celery, small diced
  • 1 cup clam stock
  • 1 cup heavy cream
  • Fresh, shredded Parmesan cheese

For the Clams

  • 1 tbsp. olive oil
  • 3 cloves garlic
  • 3 sprigs fresh thyme
  • 3 dozen littleneck clams, rinsed, scrubbed and debearded
  • 1 cup white wine

For Pasta

  • 1 lb. linguine pasta
  • Salt

Pasta Sauce

  • Reserved bacon
  • 1 tbsp. butter
  • ½ cup leeks, thinly sliced
  • ½ cup cremini mushrooms, sliced
  • Salt and pepper
  • Reserved chowder base
  • Reserved littleneck clams
  • I tbsp. fresh Italian parsley, chopped
  • Freshly grated Parmesan cheese, if desired