Best 10 Clam And Pasta Soup Recipes

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Clam and pasta soup is a delectable seafood dish that captivates taste buds with its harmonious blend of briny clams, tender pasta, and rich broth. This comforting soup is not only a culinary delight but also a versatile dish that can be enjoyed for lunch, dinner, or even as a cozy snack. Whether you prefer a creamy or tomato-based broth, there are numerous variations of clam and pasta soup, each offering a unique flavor experience. In this article, we will guide you through the culinary journey of discovering the best recipe for clam and pasta soup, taking you on a voyage of taste sensations and culinary artistry.

Here are our top 10 tried and tested recipes!

CLAM AND PASTA SOUP.



Clam and Pasta Soup. image

Make and share this Clam and Pasta Soup. recipe from Food.com.

Provided by GourmetGradStudent

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, minced
2 garlic cloves, crushed
14 ounces crushed tomatoes
1 tablespoon sun-dried tomato paste
1 teaspoon sugar
1 teaspoon italian seasoning
3 cups fish stock or 3 cups vegetable stock
2/3 cup red wine
1/2 cup small shell pasta, shapes
5 ounces clams, in natural juice
2 tablespoons finely chopped fresh flat-leaf parsley
salt
pepper

Steps:

  • Heat oil in large saucepan. Add the onion and cook for 5 minutes, stirring frequently until soft.
  • Add garlic, tomatoes, tomato paste, sugar, seasoning, stock, wine, and salt and pepper to taste and bring to a boil. Lower the heat, half cover the pan, and simmer for 10 minutes, sstirring occasionally.
  • Add the pasta and continue simmering, uncovered, for about 10 minutes, or until al dente, stirring occasionally to prevent the pasta from sticking together.
  • Add the clams and their juice to the soup and heat through for 3 to 4 minutes, ading more stock if required. Do not allow it to boil or the clams will become tough. Remove from the heat, stir in the chopped parsley and adjust the seasoning. Serve hot, sprinkled with pepper and parsley leaves.

SPAGHETTI WITH CANNED CLAMS



Spaghetti with Canned Clams image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons olive oil
1/2 cup fresh breadcrumbs
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
1/4 cup dry white wine
Two 6.5-ounce cans minced clams, with liquid
2 tablespoons chopped fresh parsley

Steps:

  • Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  • Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  • Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

CLAM CHOWDER SHELL PASTA



Clam Chowder Shell Pasta image

Pastas done with sauces inspired by famous soups? We might have stumbled upon a new category of recipe with this one! A creamy, clam chowder-inspired sauce with potatoes and bacon pairs perfectly with shell pasta in this easy dinner recipe. This technique may not work with any soup, but it sure did with this one!

Provided by Chef John

Categories     Seafood Pasta

Time 1h

Yield 4

Number Of Ingredients 16

4 slices bacon, cut into 1/4-inch pieces
1 tablespoon butter
½ cup diced onion
¼ teaspoon kosher salt, or more to taste
1 tablespoon all-purpose flour
1 (6.5 ounce) can whole clams
1 (6.5 ounce) can minced clams
1 (8 ounce) bottle clam juice
1 (8 ounce) package shell pasta
½ cup peeled, diced Yukon Gold potatoes
⅓ cup diced celery
1 sprig fresh tarragon
1 pinch cayenne pepper, or to taste
½ cup heavy cream
1 tablespoon finely chopped Italian parsley, or more to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to taste

Steps:

  • Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
  • Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
  • Drain both cans clams and set clams aside for later.
  • Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
  • While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
  • Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
  • Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
  • Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
  • Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

Nutrition Facts : Calories 569.9 calories, Carbohydrate 53 g, Cholesterol 115.8 mg, Fat 30.1 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 14.1 g, Sodium 988.5 mg

CLAM AND FREGOLA SOUP



Clam And Fregola Soup image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer

Time 45m

Yield 4 servings as a first course, 2 as a main course

Number Of Ingredients 11

3 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, minced
1/2 teaspoon chili pepper
3 pounds steamer clams, well scrubbed
1/2 cup dry white wine
3/4 cup fregola
2 cups stewed tomatoes, crushed, with their juice
Salt and freshly ground black pepper to taste
2 cups bottled clam juice, if necessary
2 tablespoons minced flat leaf parsley

Steps:

  • In a large soup pot, warm the olive oil. Add the garlic, onion and chili pepper, and cook over medium heat 5 minutes. Raise heat to high, and add the steamers, 1 cup water and the wine. Cover pot, and cook 3 to 5 minutes, until clams begin to open.
  • Use tongs to remove clams, leaving as much juice as possible in the pot. Add fregola and tomatoes and their juice to the pot, reduce heat to simmer, and adjust the seasoning with salt and black pepper to taste.
  • Cover pot, and simmer 20 minutes, checking occasionally to be sure that not all the liquid has evaporated. If necessary to maintain soupy consistency, add water or bottled clam juice, a quarter cup at a time. After 20 minutes, remove lid and continue to simmer until fregola is tender.
  • Meanwhile, pick the meat from the clams and discard the shells. When fregola is tender, stir in the clam meat as well as additional bottled clam juice, if necessary, and serve immediately, garnished with parsley.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2944 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMY CLAM LINGUINE



Creamy Clam Linguine image

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 17

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

SPAGHETTI AND CLAMS



Spaghetti and Clams image

A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!

Provided by Cindy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 45m

Yield 4

Number Of Ingredients 9

½ pound uncooked pasta
¼ cup butter
½ cup chopped onion
3 garlic cloves, peeled and chopped
2 (8 ounce) cans chopped clams, drained with juices reserved
¼ cup fresh parsley, minced
2 tablespoons olive oil
water
1 (3 ounce) package freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
  • Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Nutrition Facts : Calories 558.2 calories, Carbohydrate 34.2 g, Cholesterol 126.1 mg, Fat 27.5 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 12.5 g, Sodium 539.9 mg, Sugar 1.5 g

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Coarse salt
1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small dried chile pepper, crumbled, or pinch of red pepper flakes
1 1/2 pounds littleneck clams, scrubbed
1 cup dry white wine
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Juice of 1 lemon
3 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
  • Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

CLAM SOUP



Clam Soup image

Provided by Pierre Franey

Categories     dinner, easy, quick, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

48 littleneck clams, the smaller the better
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon finely chopped fresh thyme or half that amount dried
1 tablespoon cornstarch
2 cups dry white wine
1 small dried hot red pepper
1 egg yolk
1 cup heavy cream
1/4 cup chopped fresh basil

Steps:

  • Rinse the clams well and drain.
  • Heat the butter in a kettle and add the shallots, onion and garlic. Cook, stirring, until wilted. Add the thyme, and sprinkle with cornstarch. Stir. Add the wine and stir to blend.
  • Add the clams and hot red pepper. Cover closely. Bring to a boil, and let cook 5 to 8 minutes, stirring occasionally, until the clams open.
  • Blend the yolk and cream, and add this mixture to the soup, stirring. Bring to a boil, stirring, and remove from the heat. Spoon immediately into hot soup bowls. Sprinkle with basil, and serve with French bread.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 18 grams, Sodium 1079 milligrams, Sugar 5 grams, TransFat 0 grams

NEW ENGLAND CLAM PASTA BAKE



New England Clam Pasta Bake image

Make and share this New England Clam Pasta Bake recipe from Food.com.

Provided by Spring Faerie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb rotini pasta
1 (18 5/8 ounce) can campbells select New England clam chowder
1/2 cup shredded cheddar cheese
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Bring water to a boil on stove.
  • Heat soup on stove top, stirring occasionally.
  • Add salt to boiling water.
  • Add the package of Rotini pasta to the boiling water.
  • Cook pasta until tender.
  • Drain pasta and place in casserole dish.
  • Mix in heated soup.
  • Sprinkle cheddar cheese over the top.
  • Bake in oven for 10 minutes or until cheese is melted.

Nutrition Facts : Calories 360.8, Fat 8.2, SaturatedFat 3.5, Cholesterol 20.1, Sodium 1362.1, Carbohydrate 54.2, Fiber 2.6, Sugar 1.7, Protein 16.7

Tips:

  • Use fresh clams. Fresh clams will give your soup the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using them.
  • Soak the clams in cold water before cooking. This will help to remove any sand or grit from the clams.
  • Cook the clams in a flavorful broth. A good broth will enhance the flavor of the clams. You can use a simple chicken or vegetable broth, or you can make a more flavorful broth by adding herbs, spices, or vegetables.
  • Don't overcook the clams. Clams are done cooking when they are opaque and tender. If you overcook them, they will become tough and chewy.
  • Add the pasta and vegetables towards the end of cooking. This will help to prevent them from overcooking.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste.
  • Serve the soup hot. Clam and pasta soup is best served hot. You can garnish it with fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.

Conclusion:

Clam and pasta soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover clams. With a few simple tips, you can make a delicious clam and pasta soup that your family and friends will love.

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