Recipe: Creamette's Sea Shell Clam Chowder (1981)

CEAMETTE'S SEA SHELL CLAM CHOWDER

3/4 cup chopped onion
1 clove garlic, finely chopped
3 tablespoons margarine or butter
4 cups light cream or milk
2 tablespoons chopped parsley
11/2 cups (6 ounces) shredded Cheddar cheese
2 cans (6 1/2 ounce) clams, undrained
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 (7-ounce) package Creamette Macaroni Shells or Elbow Macaroni, cooked as package directs and drained

In large saucepan or Dutch oven, cook onion and garlic in margarine until golden.

Add remaining ingredients except macaroni; cook over medium heat, stirring until soup is hot and cheese has melted (do not boil).

Stir in cooked macaroni; heat through. Refrigerate leftovers.

Makes about 2 quarts
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, The Creamette Company, Borden, Inc., 1981