Clam Chowder with Pasta

Clam Chowder with Pasta

When it gets cold, this is perfect. It's easy but genuine. It's also great if you mix it with pasta. You can also use it to entertain guests.


Manila clams
100 g
3 slices
20 g
White flour
2 Tablespoons
400 ml
Bay leaf
200 ml
Raw Cream (or milk)
50 ml
Consomme cubes
2 (For a thinner taste, use 1)
Salt and pepper
a small amount
Ground Black Pepper
as needed


1. I used frozen clams this time, but of course you can also use fresh clams with the shells.
2. If you use clams with the shell, after soaking them in saltwater, boil them until they open, then stop the heat. Take out the meat. Instead of water, if you use the boiled broth, they're really good. Refer to Helpful Hints.
3. Cut the bacon into 1cm width strips, thinly slice the onion, cut the potato into 1 cm cubes and soak in water, defrost the shellfish. Prepare 400ml of water.
4. Heat some oil (not listed in the ingredients) in a pot, saute the onion and bacon.
5. When they become tender, add the butter. When the butter melts, add the flour and stir so that there are no clumps.
6. It will become like this. When it's mixed, slowly add all of the water, while continuing to stir.
7. Add the soaked potato, bay leaf, and consomme. Add salt and pepper and cover with a lid. Simmer for 5-6 minutes.
8. Add the shellfish, when it begins to boil a second time, lower the heat to medium and cook for 2-3 minutes until cooked through.
9. Add the milk, raw cream, and ground black pepper. When it begins to boil, turn off the heat and it's finished.
10. Serve it in a bowl and enjoy while warm.
11. You can also mix it with boiled pasta to make a delicious and original cream pasta.

Story Behind this Recipe

In my 20s, I made this for my parents and they were very happy with it. So now it has become my family's standard soup.