Manhattan Clam and Shell Chowder
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned minced clams||13 Ounce (2 Cans, 6.5 Ounce Each)|
|Water||4 Cup (64 tbs)|
|Canned tomatoes||32 Ounce, cut in small pieces (4 Cups)|
|Shell macaroni||8 Ounce, uncooked (2.5 Cups)|
Melt butter or margarine in large saucepan; add onion, green pepper, celery and garlic.
Cook gently about 3 minutes.
Stir in clams with liquid, water, tomatoes with liquid, salt, sugar, pepper and thyme.
Bring to a boil; stir in shells.
Cover and simmer about 10 minutes or until shells reach desired tenderness.