Joe JPMD44A Comiskey 1/4 cup Olive oil
3 tablespoons 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 teaspoon -Black pepper
1 1/2 teaspoons -Salt
Heat oil in a 4-quart Dutch oven over medium-high heat. Saut? 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