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Clam Chowder Pasta
When Chef Adriana came up with this dish, she pictured a cozy mom-and-pop diner vibe on a rainy day for this plate, hearty and soulful and endlessly comforting. Chef likes her chowder creamy, brothy, with chunky pieces of potato, pearl onions, fennel, herbs and tons of clams. We're going for silky, salty and briny, a perfect mix of sea and land. Bucatini noodles get absolutely coated in the chowder broth, with crispy bacon and croutons on top to add texture. Pass the "pasta chowdah"!
Nutritional facts
Protein
22g
Carbs
70g
Calories
550
Fat
21g
Ingredients
BaconPasta, BucatiniClamsHalf and HalfBread, Croutons, SeasonedOnionBaconCanola and Olive Oil BlendBay LeafSrirachaAll Purpose FlourButterBlack PepperGarlicClam JuiceKosher SaltYukon PotatoesThymeLemon JuiceFennelWhite WineItalian Parsley
Reviews
3.7
Based on 33 reviews
Rachel Wong · 02/05/25
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About Adriana Herrera
Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!
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