Moab Chowder Recipe
- 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
- 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.
