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Clam chowder spätzle

Similar to Italian fresh pasta, but with a dough that also contains water, Spätzle is the traditional German fresh pasta. The characteristic shape comes from pouring the batter through a special tool for making spätzle or if you don’t have one, a grater works just fine.

Just like pasta, you can prepare it with a wide variety of sauces, but since I am currently living in San Francisco, I decided to try making a sauce similar to the traditional clam chowder.


  • Spätzle
    • 200g all purpose flour
    • 2 eggs
    • 125ml water
    • 1 pinch salt
  • Clam chowder
    • 45g bacon or salt pork
    • 40g celery
    • 100g yellow onion
    • 150g baby clams
    • 230ml clam juice
    • 100ml cream
    • 1 tbsp cornstarch
    • 1 tbsp olive oil


  1. Spätzle batter. Mix 200g all purpose flour, 2 eggs, 125ml water and 1 pinch of salt. Whisk until combined.
  2. Boiling the spätzle. Add water in a pot and bring to boil. Hold a grater or a spätzle maker over the pot and pour some batter through it. The pasta is done as soon as it floats over the water.
  3. Clam chowder sauce. Cut the bacon or salt pork, the celery and yellow onion in small pieces and cook with some olive oil until crisp. Add the baby clams and clam juice and bring to a simmer. Add cream and 1 tablespoon cornstarch and stir until it thickens.
  4. Clam chowder spätzle. Add the spätzle to the sauce and combine before serving.


  • Serving ~300g | Calories 376 kcal
  • Fat 13.33g | Carbohydrates 43.92g | Protein 17.38g
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