Italian Manhattan Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 ounce) cans minced clams, including liquid
3/4 cup celery, chopped
1/2 cup green onion, chopped
1 tablespoon butter
2 1/2 cups water
1 (14 1/2 ounce) can stewed tomatoes, including liquid
1 cup carrot, chopped
1 chicken bouillon cube
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 cup small shell pasta

Preparation

Drain clams, saving liquid.
In a large saucepan, saute celery and green onions in the butter. Add water, tomatoes (including liquid), carrots, bouillon, thyme, pepper, and the clam liquid. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
Add macaroni; cook uncovered for 8 to 10 minutes, stirring occasionally.
Add clams; heat through.