Chowder-Like Pasta with Spring Cabbage and Clams

Chowder-Like Pasta with Spring Cabbage and Clams

This is a soup pasta with lots of ingredients including the spring cabbage, which is in season, and clams. You'll be gobbling up the soup and totally be satisfied with it.

Ingredients: 1 serving

Your favorite pasta (1.4 mm Spaghetti is used in this photo)
100 g
Manila clams
as many as you like
Spring Cabbage (cut into 3-4 cm squares)
about 3 leaves
Garlic (coarsely chopped)...A
Bacon (cut into desired sizes)...A
Bacon (coarsely chopped)...A
1 clove
Extra virgin olive oil
30 ml (add 15-20 ml per serving)
2 tablespoons
Cake flour
1.5 tablespoon
White wine (sake is OK too)
30 ml
150 ml
Heavy cream (if you don't have any, increase the amount of milk to 200 ml)
50 ml
170 ml
Consommé bouillon
1 or a little over 1 cube
to taste
Black pepper...B
to taste
to taste


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.
2. Please de-grit & de-salt well, or it will change the taste.
3. Cut up the ingredients A as I noted above.
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).
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.
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.
7. When the onion from Step 6 becomes translucent, turn off the heat. Add the flour and mix well.
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.
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.
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.
11. In a separate pan over low heat, sauté the garlic from Step 3 in olive oil until fragrant.
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.
13. Before garlic and the cabbage are burned, pour in white wine and cover the skillet. Braise them over slightly higher than low heat.
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.
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.
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.
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.
18. The wonderful flavor comes out from clams and cabbage and make the soup delicious. Just one dish is very satisfying. Enjoy the spring!
19. Recipe ID: 916497 is a recipe for "Clam Chowder-Like Cream Pasta" that you can eat all year around.

Story Behind this Recipe

I love pasta so I enjoy cooking different kinds of pasta that come up to my mind.
This is the dish that I make a lot at the beginning of the spring each year. Our house's staple pasta.