Frozen Chopped Sea Clam chili topped with shredded cheddar cheese and served over tender elbow macaroni noodles.
Yield: 4 Serving
Heat the vegetable oil in a medium sauce pot on medium heat. Add in the onion and jalapeño peppers, then cook for 3-4 minutes, or until the onions are translucent. Add in the garlic, tomato paste, chili powder and cumin, then cook for another minute. Deglaze the pot with the water, then add in the lemon juice and condensed tomato soup. Bring the soup to a simmer, then simmer for 8-10 minutes, or until it has reduced. Add in the Frozen Chopped Sea Clams, white beans, salt and black pepper, then simmer for another 5-6 minutes, or until the clams are fully cooked. Garnish with sour cream and scallions.