Chowder-Like Pasta with Spring Cabbage and Clams
I love pasta so I enjoy cooking different kinds of pasta that come up to my mind.
This is the dish that I make a lot at the beginning of the spring each year. Our house's staple pasta.
The direction looks very long since I am writing the details, but it is actually very easy.
You can add mushrooms, or change the milk to soy milk. Recipe by *ai*
Chowder-Like Pasta with Spring Cabbage and Clams
I love pasta so I enjoy cooking different kinds of pasta that come up to my mind.
This is the dish that I make a lot at the beginning of the spring each year. Our house's staple pasta.
The direction looks very long since I am writing the details, but it is actually very easy.
You can add mushrooms, or change the milk to soy milk. Recipe by *ai*
Cooking Instructions
- 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.wasmer.app/us/recipes/155812-clam-chowder-like-cream-pasta
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