Manhattan Clam and Shell Chowder Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| 1 large clove garlic, minced | ||
| Minced | 2 Can (10oz) | |
| Water | 4 Cup (16 tbs) | |
| Tomatoes | 4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Macaroni | 2 1/2 Cup (16 tbs), uncooked | |
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.
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.
Chef
