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Clam Chowder Shell Pasta
Clam Chowder Shell Pasta
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulgent clam chowder-inspired pasta with creamy sauce, potatoes, and bacon.
Ingredients:
  • 4 slices bacon, cut into 1/4-inch pieces
  • 1 tablespoon butter
  • 0.5 cup diced onion
  • 0.25 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
  • 0.5 cup peeled, diced Yukon Gold potatoes
  • 0.333 cup diced celery
  • 1 sprig fresh tarragon
  • 1 pinch cayenne pepper, or to taste
  • 0.5 cup heavy cream
  • 1 tablespoon finely chopped Italian parsley, or more to taste
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to taste
Instructions:
  • In a large skillet, cook the bacon over medium heat until crisp, turning occasionally for about 10 to 12 minutes. Transfer the cooked bacon to a strainer set over a bowl to drain the grease. Set aside the crispy bacon and discard the excess grease or save it for later.
  • Return the skillet to medium heat and melt the butter. Add the onion and ¼ teaspoon of salt, cooking and stirring until the onion softens and becomes translucent, approximately 5 minutes. Sprinkle in the flour and continue to cook and stir for about 1 minute to form a roux.
  • Strain the contents of both cans of clams and reserve the clams for later use.
  • Pour the clam juice from the cans and bottle into the skillet, using a whisk to scrape off any flavorful bits from the bottom. Increase the heat to medium-high and bring to a simmer.
  • While the clam juice simmers, boil a large pot of salted water. Add shells and cook until al dente, stirring occasionally, about 9 to 12 minutes.
  • Stir in potatoes, celery, tarragon, and cayenne into the fragrant clam juice. Simmer for 5 minutes. Lower the heat and mix in the reserved clams, cream, and most of the bacon. Gently simmer for an additional 10 minutes, then remove the tarragon sprig.
  • Thoroughly drain the pasta and toss it into the flavorful clam sauce until fully coated. Allow it to rest for 1 minute off the heat.
  • Add the parsley and Parmesan cheese, then taste and adjust salt as needed.
  • Serve in warm bowls and sprinkle generously with additional Parmesan cheese, crumbled bacon, and fresh parsley.

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