Clam Chowder Shell Pasta - Food Wishes
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- Опубликовано: 29 сен 2024
- If you’re a fan of New England clam chowder, and you like linguini with clam sauce, you are going to absolutely love this Clam Chowder Shell Pasta! That’s right, I think we’ve invented a new category of recipe called, “Soupastas.” Enjoy!
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the earliest i've ever been to a foodwishes video!! thank you chef john for your updates, always - i've been following you for over a decade, you are literally the person who taught me how to cook when i couldn't even fry an egg before! :D
My favorite RUclips chef! A very pleasant experience each time I watch his posts. You rock brother
Made this for the second time last night. Outstanding! I may never be able to eat this clam chowder any other way.
Clams and potatoes go hand in hand. So I totally agree you adding them to a pasta :) Only thing I might add is some peas, since I love them in my clam chowders. But that looks so rich and creamy!
If you want you can always reserve half of the potatoes to add when you add the cream. That way you would still get some potatoes to stay intact and some to totally cook into the sauce, thereby having 2 different results of having some still tender but intact and some that dissolved and added their starchy goodness in thickening your dish.
Looks delicious, as usual. Regarding your potato musings at the end: "Why not both?" Increase the total potato amount by about 25%, throw half of them in like you did this time and the other half when you add the cream. That way, some of them will fall apart and flavor/thicken the sauce, and the rest will stay nice and firm. Sounds like win-win to me.
Good idea
Thought the exact same thing!
for the diy bbq grill....use a grate from your oven.
Amazing!
"Secret bacon is the best bacon" is my new life quote.
Will make
Mmm! Canned Clams!
Broccoli an cheese soup is next 😋
I'm gonna make this tonight.
this is legit CJ!
Hi John,...woow Looks so delicious & tasty😋, definitely will try cooking this pasta recipe,😍 thanks for your great sharing@🙏🙏
omg what that looks so good
“You are, after all, the Poseidon of seafood decidin’.” 😂😂😂😂
In Genoa Italy they combine pasta with boiled potatoes in a green pesto sauce.
Oh Dear Lord! That looks sooooo good, it's a pity that I am the only one in the house that likes clams .. heh heh .. piggypiggy, all for mummy! lol
... sounds like you want to cook some over those potatoes longer, and some of them for less amount of time.
Thank you, I love this channel
Chef John, I'd like to see your take on New York or Manhattan Clam Chowder. Until then this does look pretty scrumptious! Thank you!
He did Manhattan a few months ago, it's a really good recipe.
@@debradowling800 Oh, thank you I'll look for it, I guess I missed it some how. 😊
@@dadtype2339 you're gonna love it. I used fresh clams, but don't think it was a game changer. The tarragon made it, an going to add some fennel next time also. In case you were wondering. Hope you enjoy
Make's sense.
How about a Manhattan version?
I prefer potatoes soft, so no worries.
How about skipping the potatoes and doing clam chowder gnocchi instead?
Make it your way
👍❤
The first thing we will do is cook up some bacon. You had me at bacon. Lead on Chef.
This is also ‘van-tastic’ used over big roasted potato wedges instead of pasta.
Pro tip: You don't actually need to salt the pasta water. The rest of the dish will have plenty of natural salt already in it. I haven't salted my pasta water for quite some time now and my body has become accustomed to the seeming "lack" of salt to where I now notice the already present natural salts in the foods I eat.
what about using smoked clams in this? Too much?
You are after all your "Poseidon of seafood deciding"
Man this guy is pure gold
I have been making something similar to this dish for years, but I didn't include bacon. Another tasty addition is chopped green onion tops just before serving.
I’m going to try this with Manhattan style chowder, because I also love linguine with red clam sauce. Thanks for making me hungry, Chef John 😉
One of my kitchen rules is, ALWAYS cook too much bacon, so you have plenty of that "secret bacon" Chef John talks about.
Chef John... please show us CLASSIC Boston clam chowder!
Can't believe that recipe is missing from your library 😭
Yeah, I went looking for it too, a couple months ago when it was super cold outside. C'mon, CJ, hook us up like you always do.
I’m definitely going to make this tonight for dinner. Thanks John for the idea/recipe
Chef have you ever made killer pasta ?
( Pasta ALL’ASSASSINA )
We always used to steam our clams in beer, and used the steaming liquid in our chowder. Try adding some beer ( we usually used either lager or pilsner, though one day I only had dark ale and that worked fine too ) So, you might try adding a little beer to taste with the canned clams.
Drunken clams!
Reminds me of the tuna noodle casserole I used to make in the '70's. Looks delish!
The thumbnail put me off for a sec yet my curiosity overcame. Good though. A soup sauce for your favourite noodle. Id choose linguine for this.. Mainly cause its cream sauce not a cheese one. Also maybe cut potatoes a tad larger and the other steps may remain. Love your work chef John xo
Probably my earliest comfort food when I first started cooking for myself as a kid... reducing a can of clam chowder into a sauce and let coat over noodles. Love this grown up version 😊
Gen X?
That’s disgusting
@@TheOneTrueBeard it’s really not lmao
@@TheOneTrueBeard sounds really good actually.
Nothing wrong with this.
clam chowder with shell pasta ... this madman is too powerful he must be stopped XD ; stay awesome CJ =]
Damn, you've outdone yourself again.
If you could figure out gumbo and French onion pasta, you'd be my personal hero.
This pasta looks amazing. I'm very curious to try it.
I’ve made this with cream. I have also used your crème fraîche recipe and it is quite delicious. Just a couple rounded tablespoons is good. I used orecchiette (elephant ears) which is also a great pasta for holding sauce.
Looks delicious! This would be a hit at a hipster new-to-the-neighborhood eatery.
It looked like Jamie Oliver's Sicillian pasta from the thumbnail, but ofcouse he uses tuna, caspers and fried tomate. Its from the Jamie Oliver's 15min cookbook, if I remember correctly.
Jammy Oliveoil of course uses just the oil from tuna packed in oil, just the oil from the oil packed capers, and just the oil left after frying tomatoes, omitting the pasta of course as it just gets in the way of the oil.
It's one of his less oily recipes.
OMG this man is so amazing. #ChefJohnForLiiiiiiiife
Really surprised there is no pepper?
Clam juice isn't really a thing you can get where I live. Do I have any other options??
Hi Félix, can't get clam or juice, was thinking of cleaning and steaming mussels and using the resulting juice (I've got a steamer with separate water tank so mussels open quickly with not too much liquid) or maybe using a fumet from fish scraps?????
To continue this trend, I make a wonderful summer pasta salad with gaspacho inspired sauce!
Now that's a good idea, cold pasta salad with gazpacho sauce, yes!
But, is clam chowder a soup or a stew? What's the official ruling on this?
Ingredients in soup move freely when stirred with a spoon. Stew is chunkier and doesn’t move as freely. This recipe is more stew than soup.
I'm thinking..... A can of clam chowder, some pasta, few sprinkles of parmigiana cheese..... DONE! LOL.
Ooooh I love the shape, size, & capacity of that bowl almost as much as the served up ingredients :)
Wow. This was good. Never used canned clams or clam juice before. This blew me away. And I’m not a rookie FoodWisher.
It looks like you used Bar Harbor clams, I have terrible luck with whole canned clams, any tips? I'm in northern california (very near Chef John!).
LOL, On my cheap nights... I cook clam chowder soup, 2 large cans and dump in pasta with a little pasta water and if I have lemon, zest and juice! I've also done this with cream of mushroom and pasta. When you are on a low budget, ya gotta think outside of that box.)
Okay, just checking my childhood wasn't completely crazy. It looks like a lot of people experimented with canned soup and pasta shells lol
The lower register in Chef John's voice coming through the mix. Sounds different.
Chef John: most of the potatoes disintegrated in the cream sauce.
Me: so... You covered the pasta in very loose mashed potato? Can't say I disapprove. :)
The linguini and clams recipe I use is basically 85-90 of my clam chowder recipe.
"Secret bacon is the best bacon". That's right up there with "Fork don't lie."
Love the concept, personally I would not use potatoes, I would add broccoli or broccoli rape, and maybe some sun dried tomato and yes I know the north and south of Italy battle over the use of cheese on seafood, but I would make it snow Parmigaino Reggiano or Grana Padano...I'll try it tonight thanks.
This is one of those dishes you can make pretty much anywhere & pretend its fancy.
A tin or two of clams in your backpack & you can have a clam pasta dish miles from the sea up a mountain as a treat.. Bacon is always good, but most pork products go well with shellfish, so black-pudding, chorizo or little trekking salami in a push.
Excellent way to spend the evening snowed in in your tent or cabin.🦪
This is a great blend of clam sauce and clam chowder flavors. Simple but awesome! Chef john, thank you for making your written recipies true to the dish. I have never been disappointed with your wonderful recipies. You are my latest cooking guru. Thanks!
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lol i made this before. I dumped the Chunky New England Clam Chowder Soup on my instant noodles in collage
Any reason you can't cook the shells in the original pot with the other ingredients?
I really don't understand the snobbish aversion towards combining cheese and seafood. Besides the glorious tuna melt, one of my go-to fish and cheese recipes is oven baked bacon wrapped cod in marinara, covered with mozzarella and pecorino.
For those annoying purist of no cheese with fish/seafood your answer should be (aside from shhhhh) parmigiano reggiano is a seasoning and thickening ingredient ....
It gives a saltiness and thickens the sauce hmmmm....
Ps I am thinking Conchigliette as an option for pasta too smaller but so yummy
The grubby gruesome parallelogram aesthetically correct because rotate disappointingly beam regarding a abounding cart. blue, glib defense
I think the underlying lesson here is that you should never cook less than a full pound of bacon. Of course, being Canadian, I might opt for a whole kilo.
I will be making this dish on sunday, 2 weeks ago i made the chicken paprika, just the best , also i have a a recepie folder and it's mostly your recepies, love the garlic soup , and the peposo , cheers from Alberta ,
Hi, could you please add a Men's LT size to your merch. Thanks
I doubt you will actually ever see this comment, but THANK you. Thanks to your foamy hint, I can finally cook bacon and know when it's done instead of overdone! I've sent so many people to you in the last few years and restaurants were shut down and an entire generation of young people finally found themselves having to learn to cook. You have taught so many people so much about cooking. Your videos are like the ultimate online cooking school. My great nephew LOVES your videos.....his mom loves that he has taken over cooking now and then to try out what you taught him. He's 14.
You're right he probably didn't see your comment, but I did. The foamy hint was really helpful for me, too.
I put clam chowder on my fries. You get bonus points if you add cheese underneath. You win if you add scallions.
I might be little bit out of context here, but i would realy like to see You master pork jelly recipe.
This dish is traditional to eastern europe, i think, and incredebly delicious.
Made this and it was excellent! We lucked out and clams were on sale this week. I’d recommend leaning more towards “chopped” than “minced” canned clams as at least our brand had quite a bit of minced inside their chopped cans as well.
Use salt pork instead of bacon next time Chef. You'll have a better product int he end.
I made this recipe last night for the first time. Incredibly delicious! Doubled the recipe to eight people. The four of us at it all. No left overs. Recommended.
Looks. & sounds great ! i think I'll add a pinch of grated fresh nutmeg after adding the cream .
'You wouldn't think potatoes would work with pasta." Pierogis would like a word!
Try using srhimp paste with potatoes its really good
You first need to dilute the paste to your own taste, with some water, sugar, minced chilies...
Where did you get the whole clams? Is there a brand you can recommend? I can't find them anywhere!
Serve this in a sourdough bread bowl? ….hmmm🤔
When Chef added the bacon I though I heard him say "add some veggies" - I had to go back XD
This looked so creamy and delicious.
Why are you using a metal spoon on a metal pan? I thought the Kitchen Gods would strike down anyone who tried that.
Did the ridiculously small wooden spoon take a vacation?
Chef John, this recipe looks wonderful!!! Everyone loves New England Clam Chowder, so, with pasta, must be delicious. Best wishes from 🇨🇱 Chile.
Made golden chicken last night, absolutely amazing, check that video out and make it!,,
I would love to make this during Lent on a no meat Friday, but I’d have to eliminate the bacon. No way could I do that. I’ll save it for another day.
Some day I'll recover from my parosmia and make this.
Swiss steak broski! I never heard of it and the ol lady had a pregnant craving for it, looked for your video on it and no dice.
I'm glad you did not clam up about this recipe.
Love it, but where in the world do you get those large, whole clams in a can?
Would've been better with Manhattan clam chowder
I'm cringy about potatoes and pasta together..
Restraint...or cook extra beacon...problem solved....
¡ Marvelous. Gonna try it tonight. Gracias !