This recipe will teach you how long to cook packed chicken breasts and will always wow your dinner guests! Ricotta cheese and walnuts are placed within the chicken breasts.
Prep Time: | 20 mins |
Cook Time: | 35 mins |
Additional Time: | 5 mins |
Total Time: | 1 hr |
Servings: | 4 |
Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- You can use any pasta shape you want but the shells really hold on to the sauce, veggies, and clams.
- If you want your potatoes to hold their shape a little better, add them when you add the cream.
Reviews
Amazing! The only change I made was to use red pepper flakes in place of the cayenne. The whole family loved it.
So good!
Chef Jon you have done it again what a good recipe. I never go wrong with one of you recipes. I did goof and added 16oz of pasta instead of 8 (wasn’t paying attention) also used bacon bits instead of real bacon (didn’t feel like cleaning the grease) but it was still good. Family loved it. No leftovers
Really liked it. A simple recipe with great flavor. Made it exactly as written.
only had bow ties but turned out great
Is look delicious