Clam & Chowder Soup
2 teaspoons vegetable oil
1-1/2 teaspoons crushed garlic
1 cup chopped onions
1/2 cup finely chopped carrots
2/3 cup chopped sweet green peppers
1-1/2 cans (5 ounces) clams, reserving juice from 1 can
1 cup diced potatoes
2-1/2 cups canned or fresh tomatoes, crushed
2-1/2 cups seafood or chicken stock
1/3 cup tubetti or macaroni
In a large nonstick saucepan, heat oil; saute garlic, onions, carrots, and green peppers until tender, approximately 5 minutes.
Add juice of 1 can of clams, potatoes, tomatoes and stock. Cover and simmer for 20 minutes.
Add reserved clams and tubetti. Simmer for 10 minutes or until pasta is cooked.