Chowder-Like Pasta with Spring Cabbage and Clams
Chowder-Like Pasta with Spring Cabbage and Clams

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chowder-like pasta with spring cabbage and clams. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chowder-Like Pasta with Spring Cabbage and Clams is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Chowder-Like Pasta with Spring Cabbage and Clams is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chowder-like pasta with spring cabbage and clams using 17 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Chowder-Like Pasta with Spring Cabbage and Clams:
  1. Get 100 grams Your favorite pasta (1.4 mm Spaghetti is used in this photo)
  2. Take 1 as many (to taste) Manila clams
  3. Make ready 3 leaves Spring Cabbage (cut into 3-4 cm squares)
  4. Take 1/4 Garlic (coarsely chopped)…A
  5. Prepare 1 Bacon (cut into desired sizes)…A
  6. Prepare 1 clove Bacon (coarsely chopped)…A
  7. Get 30 ml Extra virgin olive oil
  8. Make ready 2 tbsp Butter
  9. Make ready 1 1/2 tbsp Cake flour
  10. Make ready 30 ml White wine (sake is OK too)
  11. Take 150 ml Milk
  12. Get 50 ml Heavy cream (if you don't have any, increase the amount of milk to 200 ml)
  13. Get 170 ml Water
  14. Take 1 or 1 dash over 1 cube Consommé bouillon
  15. Get 1 Salt…B
  16. Prepare 1 Black pepper…B
  17. Prepare 1 Peppercorn
Steps to make Chowder-Like Pasta with Spring Cabbage and Clams:
  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% salted 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. Add the butter, onion, and bacon from Step 3 into a skillet. Season it with the ingredients B and sauté them over medium heat. Do not burn them.
  7. When the onion from Step 6 becomes translucent, turn off the heat. Add the flour and mix well.
  8. Turn on the heat again to low and sauté the ingredients from Step 7 without burning it. They should come together like in the photo.
  9. Add milk into Step 8, small amount at a time. Combine well after each time you add the milk. The photo shown here is after 80 ml of milk was added.
  10. Once all the milk is added, pour in water and the consommé bouillon. When it comes to a boil, turn off the heat immediately.
  11. In a separate pan over low heat, sauté the garlic from Step 3 in olive oil until fragrant.
  12. When the garlic from Step 11 is golden brown and fragrant, add the clams and the spring cabbage. Season it with the B ingredients and sauté it lightly.
  13. Before garlic and the cabbage are burned, pour in white wine and cover the skillet. Braise them over slightly higher than low heat.
  14. Meanwhile, put 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.
  15. When the clams from Step 13 open and the cabbage is tender, add all the ingredients in the Step 10 skillet. Bring it to a boil and stop the heat.
  16. Add the drained pasta and heavy cream in the Step 15 skillet and cook it over medium-low heat. Add the ingredients B to adjust the taste.
  17. When the soup in Step 16 skillet comes to a boil, turn off the heat, serve it onto a plate, sprinkle some freshly ground black pepper, and it is done.
  18. The wonderful flavor comes out from clams and cabbage and make the soup delicious. Just one dish is very satisfying. Enjoy the spring!
  19. Is a recipe for "Clam Chowder-Like Cream Pasta" that you can eat all year around. - - https://cookpad.com/us/recipes/155812-clam-chowder-like-cream-pasta

So that is going to wrap this up for this exceptional food chowder-like pasta with spring cabbage and clams recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!