Creamy Clam Chowder Style Pasta

• 12 oz linguine
• 1 lb clams, fresh or canned
• 2 cups heavy cream
• 1 cup diced potatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 cups clam juice or seafood stock
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 In a large pot, melt butter over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in potatoes and clam juice, bring to a simmer, and cook until potatoes are tender.
4. 4 Add clams and cook just until heated through.
5. 5 Stir in heavy cream and bring to a gentle simmer; do not boil.
6. 6 Toss cooked linguine into the pot and coat with the creamy mixture.
7. 7 Season with salt and pepper to taste, then stir in parsley.
8. 8 Serve hot and enjoy!

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups

Variations

• Add diced celery and carrots for extra veggies.
• For a spicy kick, include some red pepper flakes with the garlic.

Substitutions

• Substitute clam juice with an equal amount of vegetable stock for a vegetarian version.
• Use milk instead of heavy cream for a lighter option.

Pairings

• Pairs well with a crisp Chardonnay.
• A simple green salad complements the rich pasta beautifully.

Nutrition

Tips

• For a smoky twist, add a pinch of smoked paprika with the clams.
• If using fresh clams, ensure they are properly cleaned and discard any that remain open after cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat slowly to preserve texture.

Serving Suggestions

• Serve with a side of garlic bread for dipping.
• A sprinkle of crispy bacon bits adds a delightful crunch.

FAQ