Clam Chowder Shell Pasta

1. Stage

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.

2. Stage

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.

3. Stage

Drain both cans clams and set clams aside for later.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.

8. Stage

Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.

9. Stage

Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley. Clam chowder Shell Pasta. Chef John