Easy Manhattan Style Clam Chowder
|Minced carrot||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Small pasta shells||1 1⁄2 Ounce|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Small clams||8 Ounce (Whole, Fresh / Canned, Drained)|
1. In a 2 1/2-quart casserole, combine carrot, celery, onion, bell pepper and 1/2 cup of the clam juice. Microwave, covered, on High 7-8 minutes, until vegetables are tender, stirring halfway through cooking.
2. Add tomatoes with their liquid, breaking up tomatoes with spoon, pasta shells, oregano, pepper and the remaining 1/2 cup clam juice. Microwave, covered, on High 10-12 minutes, until shells are tender, stirring halfway through cooking.
3. Stir in clams; microwave, covered, on High 1 minute, just until clams are heated through.