Few pantry ingredients are as surprisingly versatile as a quality can of New England clam chowder. Combined with bacon, garlic, shallots, white wine, and fresh seafood, it transforms into a silky, restaurant-quality pasta sauce that tastes like it simmered for hours. Elegant enough for entertaining yet easy enough for a weeknight dinner, this recipe delivers rich coastal flavor in about 35 minutes.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Pasta

• 12 ounces linguine
• Kosher salt, for the pasta water

Seafood Sauce

• 2 slices thick-cut bacon, diced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium shallot, finely diced
• 3 ounces cremini mushrooms, finely diced
• 4 cloves garlic, minced
• 1/4 teaspoon Old Bay Seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup dry white wine
• 1 (15-ounce) can premium New England clam chowder
• 1/4 cup heavy cream
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound sea scallops
• 1 pound fresh littleneck clams, steamed until opened or 1 (6.5-ounce) can chopped clams, drained (reserve the juice)
• 1/2 teaspoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh lemon juice
• 1 tablespoon cold unsalted butter
• Freshly ground black pepper, to taste
• 1 cup reserved pasta cooking water

Crispy Herb Topping (Optional)

• 1/2 cup panko breadcrumbs
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh parsley
• 1 teaspoon finely grated lemon zest

Preparation

1. Bring a large pot of generously salted water to a rolling boil. Cook the linguine until al dente according to the package directions. Reserve 1 cup of the pasta cooking water before draining.
2. While the pasta cooks, place the diced bacon in a large skillet over medium heat. Cook until crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered bacon fat in the skillet.
3. Add the olive oil and 1 tablespoon butter to the skillet. Stir in the mushrooms and cook for 4 to 5 minutes until lightly browned.
4. Add the shallot and sauté for about 2 minutes until softened. Stir in the garlic, Old Bay Seasoning, and crushed red pepper flakes. Cook for 30 seconds, just until fragrant.
5. Pour in the white wine. If using canned clams, add the reserved clam juice. Simmer until the liquid has reduced by about half.
6. Stir in the clam chowder and heavy cream. Reduce the heat to low and simmer gently for 5 to 8 minutes, stirring occasionally, until the sauce thickens slightly.
7. Add the shrimp and scallops. Cook for 2 to 3 minutes.
8. Fold in the steamed littleneck clams (or canned clams), reserved bacon, thyme, parsley, and lemon juice. Continue cooking just until the shrimp are opaque, the scallops are barely firm, and the clams are heated through.
9. Remove the skillet from the heat and stir in the cold butter until completely melted. This finishing step creates a rich, glossy sauce.
10. Add the cooked linguine and gently toss until evenly coated. Add reserved pasta water a little at a time until the sauce reaches a silky consistency that lightly coats the pasta.
11. If preparing the crispy topping, melt 1 tablespoon butter in a small skillet over medium heat. Add the panko breadcrumbs and cook until golden brown, stirring frequently. Remove from the heat and stir in the parsley and lemon zest.
12. Divide the pasta among warmed bowls. Sprinkle with the toasted herb topping, garnish with additional parsley, a little fresh lemon zest, and freshly ground black pepper. Serve immediately with lemon wedges.

Cook’s Notes

• Premium New England clam chowder, such as Bar Harbor, Snow’s, or Progresso, provides the best flavor.
• Simmering the chowder before adding the seafood concentrates its flavor and creates a luxurious pasta sauce rather than a soup.
• Avoid overcooking the shrimp and scallops. They will continue to cook slightly after the skillet is removed from the heat.
• Taste the sauce before adding salt. The chowder, bacon, clams, and Old Bay usually provide all the seasoning needed.
• Freshly grated Parmesan may be offered at the table if desired, although many seafood enthusiasts prefer to enjoy shellfish without cheese.

Serving Suggestions

• Serve with warm sourdough, French bread, or a crusty baguette for soaking up the creamy sauce.
• Pair with a crisp Caesar salad, mixed greens with lemon vinaigrette, or roasted asparagus.
• Garnish each serving with additional lemon zest, fresh parsley, and a drizzle of high-quality extra-virgin olive oil for a restaurant-style finish.

Beverage Suggestions

Wine

• Sauvignon Blanc
• Pinot Grigio
• Albariño
• Unoaked Chardonnay

Beer

• Kölsch
• Pilsner
• Belgian Witbier

Non-Alcoholic

• Sparkling water with fresh lemon
• Unsweetened iced tea with lemon
• Sparkling mineral water with citrus