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MOAB CHOWDER
  • 3 quarts water
  • 3 tablespoons salt
  • 2 cups elbow macaroni
  • 2 (6.5 ounce) cans minced clams
  • 2 cups chopped tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (14.5 ounce) can chicken broth
  • 1/2 cup shredded Cheddar cheese
  1. 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.
  2. 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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