12 Creamy Clam Chowder Shell Pasta Delights

Brimming with comfort and flavor, our ’12 Creamy Clam Chowder Shell Pasta Delights’ is your ticket to a cozy, satisfying meal that’s perfect for any night of the week. Whether you’re craving the rich, creamy goodness of classic clam chowder or looking for a twist on your pasta night, these recipes promise to delight your taste buds and warm your soul. Dive in and discover your next favorite dish!

New England Clam Chowder Shell Pasta

Savory and sumptuous, this New England Clam Chowder Shell Pasta marries the creamy, briny flavors of traditional chowder with the satisfying bite of pasta, creating a dish that’s both comforting and sophisticated.

Ingredients

• For the chowder base:
  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1 lb fresh clams, shucked and chopped
• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt
• For garnish:
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp black pepper

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Pour in the clam juice and heavy cream, stirring to combine. Bring to a gentle simmer.
4. Add the chopped clams to the pot, cooking for 5 minutes until they are just cooked through. Tip: Avoid overcooking the clams to keep them tender.
5. In a separate pot, bring 4 cups of water to a boil. Add the shell pasta and salt, cooking according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before draining for adjusting the chowder’s consistency.
6. Drain the pasta and add it to the chowder base, tossing to coat evenly. If the mixture is too thick, gradually add the reserved pasta water until desired consistency is achieved.
7. Garnish with fresh parsley and black pepper before serving. Tip: For an extra touch of elegance, serve in hollowed-out bread bowls.

Hearty and rich, this dish offers a delightful contrast between the creamy chowder and the al dente pasta. The fresh clams provide a burst of ocean flavor, making it a perfect centerpiece for a cozy dinner party or a luxurious weeknight meal.

Manhattan Clam Chowder Shell Pasta

Elevating the humble clam chowder to new heights, this Manhattan Clam Chowder Shell Pasta marries the briny depth of the sea with the comforting embrace of pasta, creating a dish that’s both sophisticated and heartwarming.

Ingredients

• For the broth:
  • 2 cups clam juice
  • 1 cup vegetable stock
  • 1 can (14.5 oz) diced tomatoes
• For the pasta:
  • 8 oz shell pasta
  • 1 tbsp olive oil
• For the vegetables and clams:
  • 1 cup chopped onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 1 can (6.5 oz) chopped clams, drained
  • 1 tbsp tomato paste
• For seasoning:
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • Salt to taste

Instructions

1. In a large pot, heat olive oil over medium heat until shimmering.
2. Add onions, carrots, and celery, sautéing until softened, about 5 minutes.
3. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
4. Pour in clam juice and vegetable stock, bringing the mixture to a simmer.
5. Add diced tomatoes, thyme, and red pepper flakes, simmering for 10 minutes to meld flavors.
6. Meanwhile, cook shell pasta in salted boiling water until al dente, about 8 minutes, then drain.
7. Gently fold the drained clams into the broth, heating through for 2 minutes.
8. Combine the cooked pasta with the broth, stirring gently to ensure each shell is filled with the flavorful liquid.
9. Season with salt as needed, keeping in mind the natural saltiness of the clams.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the tender pasta shells and the vibrant, tomato-based broth. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of the savory broth.

Corn and Clam Chowder Shell Pasta

On a breezy summer evening, nothing comforts the soul quite like a bowl of Corn and Clam Chowder Shell Pasta, a dish that marries the sweetness of corn with the briny depth of clams, all cradled in tender pasta shells. This recipe is a celebration of textures and flavors, designed to delight the palate with every spoonful.

Ingredients

• For the chowder base:
  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups fresh corn kernels
  • 1 cup clam juice
  • 1 cup heavy cream
  • 1 lb fresh clams, cleaned
• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the corn kernels to the pot and cook for 3 minutes, allowing them to slightly caramelize.
5. Pour in the clam juice and heavy cream, bringing the mixture to a gentle simmer. Reduce heat to low and let it cook for 10 minutes, stirring occasionally.
6. Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the shell pasta and salt, cooking according to package instructions until al dente. Drain and set aside.
7. Add the cleaned clams to the chowder base, covering the pot to allow them to steam open, about 5 minutes. Discard any clams that do not open.
8. Gently fold the cooked shell pasta into the chowder, ensuring each piece is well coated with the creamy sauce.
9. Serve immediately, garnished with a sprinkle of fresh parsley if desired.

This Corn and Clam Chowder Shell Pasta offers a luxurious texture, with the pasta shells capturing the rich, creamy sauce and the clams providing a tender bite. The sweetness of the corn balances the dish, making it a perfect meal to enjoy under the stars or as a sophisticated weeknight dinner.

Bacon and Clam Chowder Shell Pasta

Yield to the comforting embrace of our Bacon and Clam Chowder Shell Pasta, a dish that marries the smoky richness of bacon with the delicate brininess of clams, all enveloped in a creamy, herb-infused chowder that clings lovingly to every curve of the pasta shells.

Ingredients

• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt
• For the chowder:
  • 4 slices bacon, chopped
  • 1 tbsp unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup clam juice
  • 1 cup heavy cream
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 10 oz canned clams, drained
  • 1 tbsp parsley, chopped

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tsp of salt and 8 oz of shell pasta. Cook for 8-10 minutes, or until al dente. Drain and set aside.
2. In the same pot, cook 4 slices of chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. Add 1 tbsp of unsalted butter to the bacon fat in the pot. Once melted, add 1 small diced onion and sauté until translucent, about 3 minutes. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
4. Pour in 1 cup of clam juice and 1 cup of heavy cream, stirring to combine. Bring to a simmer, then reduce heat to low. Add 1/2 tsp of thyme and 1/2 tsp of black pepper, stirring well.
5. Gently fold in 10 oz of drained canned clams and the cooked pasta, heating through for 2 minutes. Tip: Avoid stirring too vigorously to keep the clams intact.
6. Remove from heat and stir in the reserved bacon and 1 tbsp of chopped parsley. Tip: Let the chowder sit for 5 minutes before serving to allow flavors to meld.
7. Serve hot, garnished with additional parsley if desired. Tip: For an extra touch of elegance, serve in hollowed-out bread bowls.

Rich in flavor and texture, this Bacon and Clam Chowder Shell Pasta offers a delightful contrast between the crispy bacon and tender clams, all swathed in a velvety sauce that’s both hearty and refined. Consider pairing with a crisp white wine to elevate the dining experience.

Spicy Clam Chowder Shell Pasta

Flavorful and comforting, this Spicy Clam Chowder Shell Pasta marries the creamy richness of traditional chowder with the satisfying bite of pasta, all while introducing a gentle heat that elevates the dish to new heights.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
• For the chowder:
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1 lb fresh clams, scrubbed
  • 1/2 tsp salt
• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
4. Pour in the clam juice and heavy cream, bringing the mixture to a gentle simmer.
5. Add the clams, cover the pot, and cook until the clams open, about 5-7 minutes. Discard any unopened clams.
6. Meanwhile, in a separate pot, bring water to a boil, add salt, and cook the shell pasta according to package instructions until al dente.
7. Drain the pasta and add it to the chowder, stirring gently to combine.
8. Season with salt, adjusting as needed, and let the flavors meld for 2 minutes off the heat.

With its creamy texture and a hint of spice, this dish is a delightful twist on classic clam chowder. Serve it garnished with fresh parsley for a pop of color and freshness.

Vegetable Clam Chowder Shell Pasta

Perfectly blending the briny depth of clams with the earthy sweetness of vegetables, this Vegetable Clam Chowder Shell Pasta is a comforting yet sophisticated dish that promises to delight the palate with every spoonful.

Ingredients

• For the broth:
  • 2 cups clam juice
  • 1 cup vegetable broth
  • 1 tbsp olive oil
• For the vegetables and clams:
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup canned clams, drained
• For the pasta:
  • 2 cups shell pasta
  • 4 cups water
  • 1 tsp salt
• For the finishing touches:
  • 1/2 cup heavy cream
  • 1 tbsp chopped parsley
  • Salt and pepper to taste

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Add diced carrots, celery, and onions to the pot, sautéing until the onions are translucent, about 5 minutes.
3. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in clam juice and vegetable broth, bringing the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
6. Meanwhile, in a separate pot, bring 4 cups of water to a boil and add 1 tsp salt.
7. Add shell pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
8. Drain pasta and set aside.
9. Returning to the broth, stir in canned clams and heavy cream, heating through but not boiling, about 2 minutes.
10. Combine the cooked shell pasta with the chowder, stirring gently to coat the pasta evenly.
11. Season with salt and pepper to taste, then garnish with chopped parsley before serving.

Flavorful and hearty, this dish boasts a creamy texture with a delightful contrast from the al dente pasta and tender vegetables. Serve it with a side of crusty bread to soak up every last drop of the rich, savory broth.

Cheesy Clam Chowder Shell Pasta

Unveiling a dish that marries the comforting richness of clam chowder with the satisfying bite of shell pasta, this Cheesy Clam Chowder Shell Pasta is a luxurious twist on classic flavors. Perfect for those evenings when only something indulgent will do, it’s a harmonious blend of creamy, cheesy, and briny notes that promises to delight the palate.

Ingredients

• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt
• For the chowder:
  • 2 tbsp unsalted butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup chicken broth
  • 1 lb canned clams, drained
  • 1 cup shredded cheddar cheese
  • 1/2 tsp black pepper
  • 1/4 tsp thyme

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tsp of salt and 8 oz of shell pasta. Cook for 8-10 minutes, or until al dente, then drain and set aside.
2. In the same pot, melt 2 tbsp of unsalted butter over medium heat. Add the finely diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Pour in 2 cups of heavy cream, 1 cup of whole milk, and 1 cup of chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Add the drained clams, 1 cup of shredded cheddar cheese, 1/2 tsp of black pepper, and 1/4 tsp of thyme to the pot. Stir continuously until the cheese is fully melted and the mixture is smooth.
5. Fold the cooked shell pasta into the chowder, ensuring each piece is evenly coated with the sauce. Heat through for an additional 2-3 minutes.
6. Serve hot, garnished with extra shredded cheddar cheese and a sprinkle of thyme for an elegant finish.

Hearty and rich, this dish boasts a velvety texture that clings to every curve of the shell pasta, while the clams offer a subtle oceanic sweetness. For a touch of sophistication, serve in hollowed-out bread bowls or alongside a crisp, green salad to cut through the creaminess.

Garlic Butter Clam Chowder Shell Pasta

Radiating warmth and comfort, this Garlic Butter Clam Chowder Shell Pasta marries the creamy richness of traditional chowder with the satisfying bite of pasta, creating a dish that’s both luxurious and heartwarming. Perfect for those chilly evenings when only something indulgent will do, it’s a testament to the magic that happens when land and sea come together on a plate.

Ingredients

• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt
• For the chowder:
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup clam juice
  • 1 cup chopped clams
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and 8 oz of shell pasta. Cook for 8-10 minutes, or until al dente. Drain and set aside.
2. In the same pot, melt 2 tbsp of unsalted butter over medium heat. Add 3 cloves of minced garlic and sauté for 1 minute, or until fragrant.
3. Pour in 1 cup of heavy cream and 1 cup of clam juice, stirring to combine. Bring the mixture to a gentle simmer.
4. Add 1 cup of chopped clams, 1/2 tsp of black pepper, and 1/4 tsp of salt to the pot. Stir well and let it simmer for 5 minutes, allowing the flavors to meld.
5. Return the cooked shell pasta to the pot, tossing gently to coat the pasta evenly with the chowder sauce. Cook for an additional 2 minutes to heat through.
6. Remove from heat and let it sit for 2 minutes before serving to allow the sauce to thicken slightly.

Every spoonful of this dish offers a creamy, garlicky embrace, with the tender clams and pasta shells providing delightful contrasts in texture. Serve it in a hollowed-out bread bowl for an extra touch of whimsy and to soak up every last drop of the rich sauce.

Herbed Clam Chowder Shell Pasta

Whisking together the rustic charm of coastal cuisine with the sophistication of fine dining, this Herbed Clam Chowder Shell Pasta marries tender clams and al dente pasta in a creamy, herb-infused broth that’s both comforting and luxe.

Ingredients

• For the broth:
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta and clams:
  • 8 oz shell pasta
  • 1 lb fresh clams, cleaned
  • 2 tbsp unsalted butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced

Instructions

1. In a large pot, bring 4 quarts of water to a boil over high heat. Add the shell pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, melt butter in a separate large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic to the pot and sauté for another 1 minute until fragrant.
4. Increase the heat to medium-high, add the clams to the pot, and cover. Steam the clams until they open, about 5-7 minutes. Discard any clams that do not open.
5. Remove the clams from the pot, leaving the broth behind. Once cooled, remove the clams from their shells and chop the meat.
6. To the same pot, add the clam juice, heavy cream, thyme, parsley, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes.
7. Return the chopped clams and cooked pasta to the pot. Stir gently to combine and heat through for 2-3 minutes.

Lusciously creamy with a briny depth from the clams, this dish is a harmonious blend of textures and flavors. Serve it in shallow bowls with a sprinkle of fresh herbs on top for an elegant presentation that invites the senses to dive in.

Smoky Clam Chowder Shell Pasta

Radiating warmth and comfort, this Smoky Clam Chowder Shell Pasta blends the creamy richness of traditional chowder with the satisfying bite of pasta, creating a dish that’s both luxurious and hearty. The subtle smokiness elevates the flavors, making it a perfect choice for those seeking a twist on a classic.

Ingredients

• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt
• For the chowder:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tsp salt and 8 oz shell pasta. Cook for 8-10 minutes, stirring occasionally, until al dente. Drain and set aside.
2. In the same pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Add 2 minced garlic cloves and cook for another minute, stirring constantly to prevent burning.
4. Pour in 2 cups chicken broth and bring to a simmer. Let it reduce slightly, about 5 minutes.
5. Stir in 1 cup heavy cream, 2 cans drained chopped clams, 1 tsp smoked paprika, and 1/2 tsp black pepper. Simmer on low heat for 10 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the pot, stirring gently to coat the shells in the creamy chowder. Cook for an additional 2 minutes to warm through.
7. Garnish with 1 tbsp chopped fresh parsley before serving.

Creamy and indulgent, this dish offers a delightful contrast between the tender pasta and the smoky, briny clams. Serve it with a crusty bread to soak up every last drop of the rich sauce, or add a sprinkle of extra smoked paprika for an added depth of flavor.

Light Clam Chowder Shell Pasta

Elegantly blending the briny sweetness of clams with the comforting embrace of pasta, this Light Clam Chowder Shell Pasta is a symphony of flavors that promises to delight the palate. Perfect for a sophisticated yet cozy meal, it’s a dish that marries the richness of traditional clam chowder with the playful texture of shell pasta.

Ingredients

• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tsp salt
• For the chowder:
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup clam juice
  • 1 cup heavy cream
  • 1 lb fresh clams, cleaned
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and 8 oz of shell pasta. Cook for 8-10 minutes, or until al dente, then drain and set aside.
2. In a separate pot, heat 1 tbsp of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Pour in 1 cup of clam juice and 1 cup of heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
4. Add 1 lb of cleaned clams to the pot, cover, and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
5. Season the chowder with 1/2 tsp of black pepper and stir in the cooked shell pasta. Garnish with 1 tbsp of chopped fresh parsley before serving.

Here, the tender shell pasta cradles the creamy, flavorful chowder, offering a delightful contrast in textures. Serve this dish with a crisp white wine to elevate the dining experience, making it perfect for both weeknight dinners and special occasions.

Rich Clam Chowder Shell Pasta

Merging the comforting essence of New England clam chowder with the satisfying bite of shell pasta, this dish is a luxurious twist on a classic. Perfect for those evenings when only a bowl of creamy, seafood-laden pasta will do, it promises to transport your senses straight to the coast.

Ingredients

• For the pasta:
  • 8 oz shell pasta
  • 4 cups water
  • 1 tbsp salt
• For the chowder:
  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup clam juice
  • 1 lb fresh clams, cleaned
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

1. Bring 4 cups of water to a boil in a large pot, add 1 tbsp salt, and cook the shell pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a separate large pot, melt 2 tbsp unsalted butter over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the pot and sauté for another minute until fragrant.
4. Pour in 2 cups heavy cream and 1 cup clam juice, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the cleaned clams and 1 tsp thyme to the pot. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
6. Season the chowder with salt and pepper to taste, then gently fold in the cooked shell pasta until well coated.
7. Serve hot, garnished with a sprinkle of fresh thyme if desired.

Notably, the creamy chowder clings beautifully to the ridges of the shell pasta, ensuring each bite is packed with flavor. For an extra touch of elegance, serve in hollowed-out bread bowls to soak up every last drop of the rich, savory broth.

Conclusion

Valuable for any home cook, our roundup of 12 Creamy Clam Chowder Shell Pasta Delights offers a variety of comforting recipes perfect for any occasion. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!