Chowder-Like Pasta with Spring Cabbage and Clams

• 100 grams Your favorite pasta (1.4 mm Spaghetti is used in this photo)
• 1 as many (to taste) Manila clams
• 3 leaves Spring Cabbage (cut into 3-4 cm squares)
• 1/4 Garlic (coarsely chopped)...A
• 1 Bacon (cut into desired sizes)...A
• 1 clove Bacon (coarsely chopped)...A
• 30 ml Extra virgin olive oil
• 2 tbsp Butter
• 1 1/2 tbsp Cake flour
• 30 ml White wine (sake is OK too)
• 150 ml Milk
• 50 ml Heavy cream (if you don't have any, increase the amount of milk to 200 ml)
• 170 ml Water
• 1 or 1 dash over 1 cube Consomme bouillon
• 1 Salt...B
• 1 Black pepper...B
• 1 Peppercorn

1. Prepare the clams by "de-gritting & de-salting" and rinse the shells well to remove any slime or dirt.
2. Do the de-salting especially well if you dig the clams from the ocean.
3. Please de-grit & de-salt well, or it will change the taste.
4. Cut up the ingredients A as I noted above.
5. In a large pot, bring 3 litters of water to a boil for the pasta.
6. Once it is close to boiling, add 2 tablespoon of salt (makes 1% salted water).
7. The amount of the salt put in at Step 4 determines the taste of the pasta.
8. Please be precise.
9. Once the water comes to a boil, reduce heat to very low heat and have it standing by.
10. Add the butter, onion, and bacon from Step 3 into a skillet.
11. Season it with the ingredients B and saute them over medium heat.
12. Do not burn them.
13. When the onion from Step 6 becomes translucent, turn off the heat.
14. Add the flour and mix well.
15. Turn on the heat again to low and saute the ingredients from Step 7 without burning it.
16. They should come together like in the photo.
17. Add milk into Step 8, small amount at a time.
18. Combine well after each time you add the milk.
19. The photo shown here is after 80 ml of milk was added.
20. Once all the milk is added, pour in water and the consomme bouillon.
21. When it comes to a boil, turn off the heat immediately.
22. In a separate pan over low heat, saute the garlic from Step 3 in olive oil until fragrant.
23. When the garlic from Step 11 is golden brown and fragrant, add the clams and the spring cabbage.
24. Season it with the B ingredients and saute it lightly.
25. Before garlic and the cabbage are burned, pour in white wine and cover the skillet.
26. Braise them over slightly higher than low heat.
27. Meanwhile, put the pasta into the Step 5 water and boil it until 30 seconds to 1 minutes shorter than the suggested cooking time, so the pasta is still a little hard.
28. Cook it over low heat.
29. When the clams from Step 13 open and the cabbage is tender, add all the ingredients in the Step 10 skillet.
30. Bring it to a boil and stop the heat.
31. Add the drained pasta and heavy cream in the Step 15 skillet and cook it over medium-low heat.
32. Add the ingredients B to adjust the taste.
33. When the soup in Step 16 skillet comes to a boil, turn off the heat, serve it onto a plate, sprinkle some freshly ground black pepper, and it is done.
34. The wonderful flavor comes out from clams and cabbage and make the soup delicious.
35. Just one dish is very satisfying.
36. Enjoy the spring!
37. is a recipe for "Clam Chowder-Like Cream Pasta" that you can eat all year around.

favorite pasta, manila clams, cabbage, garlic, bacon, clove bacon, olive oil, butter, flour, white wine, milk, heavy cream, water, bouillon, salt, black pepper, peppercorn

Taken from cookpad.com/us/recipes/156054-chowder-like-pasta-with-spring-cabbage-and-clams (may not work)