Clam Chowder Shell Pasta Recipe

This unique dish, which can only be described as a hybrid between soup and pasta, was inspired by a craving for linguine and clam sauce, a recipe I had shared many years ago. However, this time I decided to update it with pasta shells, as I believe the shell shape is far superior in holding both the clams and the creamy sauce. This small change was to be my big innovation.

As I began gathering ingredients, I noticed a package of bacon in my fridge, which sparked an idea. Initially, I thought of just adding bacon to the sauce, but soon, that led me to think about clam chowder. One thing led to another, and before I knew it, I was chopping celery and potatoes. And although it wasn't planned, the result was one of the most delicious and interesting pasta dishes Ive had in a long time.

Ive always loved clam chowder, almost as much as creamy clam pasta, so I couldnt be happier with how this came out. The only adjustment I might make next time would be to add the potatoes a little later in the cooking process to help them maintain their shape, although they did contribute a lovely starchy texture to the sauce. Maybe Ill leave it just as it is. Either way, I truly hope you give this recipe a try soon. Enjoy!

Ingredients (Serves 4)

• 4 slices bacon, cut into 1/4-inch pieces
• 1 tablespoon butter
• cup diced onion
• teaspoon kosher salt (or more to taste)
• 1 tablespoon all-purpose flour
• 1 (6.5 ounce) can whole clams
• 1 (6.5 ounce) can minced clams
• 1 (8 ounce) bottle clam juice
• 1 (8 ounce) package shell pasta
• cup peeled, diced Yukon Gold potatoes
• cup diced celery
• 1 sprig fresh tarragon
• 1 pinch cayenne pepper (or to taste)
• cup heavy cream
• 1 tablespoon finely chopped Italian parsley (or more to taste)
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese (or more to taste)

Directions

Step 1: Start by placing the bacon in a large skillet. Cook over medium heat, turning occasionally until the bacon becomes crisp, about 10-12 minutes. Once done, transfer the bacon and its grease into a strainer set over a bowl to drain. Reserve the bacon and discard or save the grease for another use.

Step 2: Return the skillet to medium heat. Add the butter, diced onion, and teaspoon salt. Cook, stirring occasionally, until the onion softens and becomes translucent, around 5 minutes.

Step 3: Stir in the flour and cook for about 1 minute to create a roux.

Step 4: Drain both cans of clams, setting the clams aside for later. Pour the clam juice from the cans and the bottled clam juice into the skillet. Whisk to incorporate, scraping off any bits stuck to the bottom of the skillet. Increase the heat to medium-high and bring the mixture to a simmer.

Step 5: While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add the shell pasta and cook, stirring occasionally, for 9 to 12 minutes until the pasta is tender yet firm to the bite. Drain the pasta once its done.

Step 6: Add the diced potatoes, celery, tarragon, and cayenne pepper to the simmering clam juice. Let this mixture simmer for about 5 minutes.

Step 7: Reduce the heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Allow it to simmer gently for another 10 minutes. After this, remove and discard the sprig of tarragon.

Step 8: Add the drained pasta to the clam sauce. Stir well until the pasta is thoroughly coated. Turn off the heat and let the mixture sit for 1 minute.

Step 9: Stir in the finely chopped parsley and freshly grated Parmesan cheese. Taste and adjust the salt if needed.

Step 10: Serve the soupasta in warm bowls. Top with additional Parmesan, crumbled bacon, and parsley.

Chef's Notes

• You can use any pasta shape you prefer, but shells are ideal as they really hold on to the sauce, vegetables, and clams.
• If youd like the potatoes to retain their shape better, add them when you add the cream in Step 7.

Nutrition Facts (per serving)

• Calories: 570
• Total Fat: 30g (39% Daily Value)
• Saturated Fat: 14g (71% Daily Value)
• Cholesterol: 116mg (39% Daily Value)
• Sodium: 989mg (43% Daily Value)
• Total Carbohydrate: 53g (19% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Protein: 24g (48% Daily Value)
• Potassium: 369mg (8% Daily Value)