Clam Chowder with Pasta

This isn’t the creamy New England kind, it’s a brothy, tomato-based clam soup with little ditalini pasta cooked right in the pot, closer to an Italian zuppa than a classic chowder.

The base is bright and garlicky: olive oil, lots of garlic, scallions, parsley, and a dried red chili for a gentle simmering heat. Finely processed tomatoes and a splash of dry white wine build a light, savory broth around the clams.

Simmering the broth a good while lets the clam and tomato flavors marry before the pasta goes in.

Cooking the ditalini directly in the broth is the move here, since the little tubes drink up all that briny, garlicky flavor as they soften. Just keep in mind they’ll keep absorbing liquid, so it’s best served soon after the pasta is tender.

Chef Tips

• Cook the ditalini right in the broth so it soaks up the clam and tomato flavor.
• Serve it soon after the pasta is tender, since the pasta keeps drinking up the broth as it sits.
• Adjust the dried chili to taste; it’s there for a gentle warmth, not blazing heat.
• Taste before adding salt, as clams and their liquor are naturally briny.

Variations

• Use canned chopped clams to make it quicker; stir them in toward the end.
• Swap ditalini for other small pasta like tubetti, small shells, or broken spaghetti.
• Add a pinch of oregano or a handful of fresh basil for more Italian flavor.