Tortellini Clam Chowder

I know what you must be thinking, “Jonathan, why on Earth would you be sharing a soup recipe in the dead of summer, especially at the beginning of a heat wave?!” I know this recipe won’t be for everyone at the moment but for me, nothing screams summer more than soup. I grew up eating soup on the hottest days of the year. My mom always says that the heat from the soup kind of cancels out the heat outside, and so then your body cools down naturally. This makes no sense whatsoever but I will tell you, even to this day there’s nothing I crave more than soup on a hot day. To me, it’s officially soup season and this Clam Chowder Tortellini is the way to go! It’s quick, easy and delicious.

Cook bacon in a large pot until crispy. Transfer to a plate and set aside. Remove all but 1 tablespoon bacon grease. Add the butter. Once melted, stir in the onion, celery, and garlic. Season with the oregano, thyme, paprika, bay leaves and a small pinch of salt and pepper.

**Note: If you want to skip the bacon step, you totally can. I think it adds tons of flavor to the soup, but it’s not completely necessary.**

Stir in the flour and cook for 30 seconds or so. Then slowly stir in the chicken stock, half and half, clam juice (both bottled and the juice reserved from the canned clams as well), half and half and Worcestershire sauce.

Cook over low heat, stirring occasionally, until thickened. Stir in the tortellini and clams. Cook until the tortellini have softened slightly, about 5 to 8 minutes.

**Tip: I used just regular ol’ cheese tortellini from the store, but if there’s a flavor you prefer or a filling that you like better, than go for that! Also, gnocchi instead of tortellini would be just as delicious!**

Give it a taste and adjust seasoning accordingly. Remove bay leaves and serve. Top with the crispy bacon from earlier, oyster crackers, parsley, hot sauce and lots of coarse black pepper. 

If you want to brighten this up a bit, some fresh basil or tarragon could be used in place of the parsley. I don’t know about you, but for me, it’s not clam chowder if it’s not drenched in lots and lots of coarse black pepper.

If you’re looking for a quick 30 minute meal for the work week, then look no further than this tortellini clam chowder because I tell you, it’s a winner. Let me know what you think below and as always, thank you so much for reading and following along.

5 from 1 vote

Tortellini Clam Chowder

This Tortellini Clam Chowder is a quick and tasty soup to make during the week when you're short on time but don't want to skimp on flavor!

Servings 6

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Equipment

• Pot

Ingredients

• 6 sliced thick cut black pepper bacon diced
• 2 tablespoons unsalted butter
• 1 medium onion diced
• 2 celery ribs diced
• 2 garlic cloves minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon smoked paprika
• 2 bay leaves
• Kosher salt and coarse black pepper
• 1/3 cup all-purpose flour
• 1 cup chicken stock
• 3 cups half and half
• 1 cup bottled clam juice
• 1 teaspoon Worcestershire sauce
• 9 ounce package tortellini
• 2 10-oz cans whole clams drained but liquid reserved
• Oyster crackers for serving
• Fresh parsley for serving

Instructions

• Place a large dutch oven over moderate heat. Once hot, add the bacon and cook until crispy. Use a slotted spoon to remove the bacon onto a paper towel lined plate. Set aside. Remove all but 1 tablespoon bacon grease.
• Add the butter. Once melted, stir in the onion, celery, and garlic. Season with the oregano, thyme, paprika, bay leaves and a small pinch of salt and pepper. Stir in the flour and cook for 30 seconds or so. Then slowly stir in the chicken stock, half and half, clam juice (both bottled and the juice reserved from the canned clams as well), half and half and Worcestershire sauce.
• Cook over low heat, stirring occasionally, until thickened. Stir in the tortellini and clams. Cook until the tortellini have softened slightly, about 5 to 8 minutes. Give it a taste and adjust seasoning accordingly. Remove bay leaves and serve. Top with the crispy bacon from earlier, oyster crackers, parsley, hot sauce and lots of coarse black pepper. Enjoy!

Course: Dinner, Main Course

Cuisine: American

Keyword: Dinner, Quick and Easy, Seafood, Soup