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Clam Chowder-Like Cream Pasta

Clam Chowder-Like Cream Pasta

This is a clam chowder-like soup pasta. The soup from the clam makes it delicious. Everyone around me including myself love this dish.

Ingredients: 1 serving

Your favorite pasta (1.4 mm Spaghetti is used in this photo)
100 g
Manila clams
as many as you like
Extra virgin olive oil
30 ml (add 15-20 ml per serving)
White wine (sake is OK)
2 tablespoons
Garlic (coarsely chopped)...A
1 clove
Bacon (cut into 1-2 cm strips)...A
1
Onion (coarsely chopped)...A
1/4
Potatoes (if you have it at home)
1/2
Butter
2 tablespoons
Cake flour
1.5 tablespoon
Milk
150 ml
Heavy cream
50 ml
Consommé bouillon
2/3-3/4 cube or 1.5 teasoons (powdered)
Salt...B
to taste
Pepper...B
to taste
Black pepper (peppercorn or crushed)
to taste

Steps

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% salt 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. If you have potatoes, cut them into 1 cm cubes. Microwave them until tender.
7. Melt the butter in a skillet over low heat.
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.
9. Once the onion from Step 8 becomes translucent, turn off the heat. Add the flour and mix it well.
10. The flour will incorporate as you see in the picture.
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.
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.
13. It looks like this after 100 ml of milk is added.
14. The remaining 50 ml of milk is added and it will look like this.
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.
16. In a separate skillet over low heat, sauté the garlic from Step 3 in the olive oil until fragrant.
17. When the Step16 garlic is lightly browned, add the clams from Step 1. Sauté them over medium-low for 10-15 minutes.
18. Pour the white wine into the skillet from Step 17 and cover it. Leave the heat on as is and braise them.
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.
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.
21. The delicious clam chowder for pasta is done.
22. Add the drained pasta and the heavy cream in the skillet from Step 21. Sprinkle the B seasonings to adjust the taste.
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.

Story Behind this Recipe

I love pasta, so I enjoy cooking different kinds of pasta that come up to my mind.
Just one dish of this past will satisfy you.