Clam Chowder Shell Pasta

Chef John's delicious clam pasta recipe pairs shell pasta with a creamy, clam chowder-inspired sauce full of potatoes and bacon.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 570 Calories

Ingredients

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

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.

Step 2

Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.

Step 3

Drain both cans clams and set clams aside for later.

Step 4

Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come 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 shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.

Step 6

Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.

Step 7

Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.

Step 8

Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.

Step 9

Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.