Recipe Pasta Clam Chowder with Pasta

Clam Chowder with Pasta

A recipe for Clam Chowder with Pasta. Follow the simple recipe instructions for Clam Chowder with Pasta shared by other home cooking experts.


Joe Comiskey

1/4 cup Olive oil

3 Tbs. Parsley, fresh chopped

4 Garlic clove, finely chopped

2 Green onion tops and all

finely chopped

1 Red chile, small seeded and

finely chopped

1 pound Clams, fresh; shucked drained and chopped

1 can Tomato imported pear-shaped

(28-ounce can) drained

1/2 cup Dry white wine

1 cup Ditalini uncooked

(thimble-shaped pasta)

8 cups Water

1/2 Tsp. -Black pepper

1 1/2 Tsp. -Salt


>Heat oil in a 4-quart Dutch oven over medium-high heat. Saute parsley, garlic, onions and chile in oil. Stir in clams. Cover and cook for 5 minutes. Process tomatoes in food processor or blender until finely chopped. Stir tomatoes, water, wine, salt and pepper into clams. Heat to boiling. Reduce heat. Cover and simmer for 40 minutes, stirring occasionally. Stir in ditalini. Cover and cook for 10 minutes or until ditalini are tender.

Even those who are not enthusiastic chowder lovers will enjoy this version pepped up with chile and wine. Source: BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES Downloaded from *P COOKBOOK SHELF on 10/20/1992 Formatted for M-M 10/22/1992 by Mr. Mad

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