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Manhattan Clam And Shell Chowder

21st.Century.Chef's picture
Ingredients
  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)
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Shell macaroni 8 Ounce, uncooked (2.5 Cups)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Clam
Servings: 
4

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