Easy Manhattan Style Clam Chowder Recipe
Ingredients
| Carrot | 1/2 Cup (16 tbs), minced | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Clam Juice | 1 Cup (16 tbs) | |
| Canned tomatoes | 2 Cup (16 tbs) | |
| 1 1/2 ounces small pasta shells | ||
| Dried oregano | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Clams | 8 Ounce, drained | |
Directions
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.
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.
Chef
