Clam Chowder with Pasta Recipe

Name: Clam Chowder with Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Manila clams; 2 Potatoes; 1/2 Onion; 3 slice Bacon; 20 grams Butter; 2 tbsp White flour; 400 ml Water; 1 Bay leaf; 200 ml Milk; 50 ml Raw Cream (or milk); 2 Consomme cubes; 1 dash Salt and pepper; 1 Ground Black Pepper

Servings: persons

100 grams Manila clams
2 Potatoes
1/2 Onion
3 slice Bacon
20 grams Butter
2 tbsp White flour
400 ml Water
1 Bay leaf
200 ml Milk
50 ml Raw Cream (or milk)
2 Consomme cubes
1 dash Salt and pepper
1 Ground Black Pepper

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.
3
Take out the meat.
4
Instead of water, if you use the boiled broth, they're really good.
5
Refer to Helpful Hints.
6
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.
7
Prepare 400ml of water.
8
Heat some oil (not listed in the ingredients) in a pot, saute the onion and bacon.
9
When they become tender, add the butter.
10
When the butter melts, add the flour and stir so that there are no clumps.
11
It will become like this.
12
When it's mixed, slowly add all of the water, while continuing to stir.
13
Add the soaked potato, bay leaf, and consomme.
14
Add salt and pepper and cover with a lid.
15
Simmer for 5-6 minutes.
16
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.
17
Add the milk, raw cream, and ground black pepper.
18
When it begins to boil, turn off the heat and it's finished.
19
Serve it in a bowl and enjoy while warm.
20
You can also mix it with boiled pasta to make a delicious and original cream pasta.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 grams Manila clams, 2 Potatoes, 1/2 Onion, 3 slice Bacon, and more.

Yes, Clam Chowder with Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam Chowder with Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions