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4 servings
Ingredients:
3 quarts water3 tablespoons salt2 cups elbow macaroni2 (6.5 ounce) cans minced clams2 cups chopped tomatoes1 (4 ounce) can chopped green chile peppers1 (14.5 ounce) can chicken broth1/2 cup shredded Cheddar cheese
Instructions:
In a large stock, pot boil water, and add salt.Add macaroni and cook until tender. Drain liquid from macaroni and return to stock pot.Add clams, tomatoes, chili peppers and chicken broth to macaroni.Toss to coat pasta. Warm gently and serve with grated cheese.
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