CLAM AND PASTA SOUP

INGREDIENTS:

• 1 T butter
• 1 T oil
• 1 sm onion, chopped
• 2 stalks celery, chopped
• 1 green pepper, diced
• 5 cp chicken broth
• 8 oz stewed tomatoes
• 1/2 cp sea shell pasta
• salt pepper
• 1/4 t basil
• 7 1/2 oz can clams

DIRECTIONS Heat butter and oil in deep soup kettle. Sauté veg for 3 min. Add broth and bring to boil. Add tomatoes and pasta and simmer gently until tender.

Season to taste with basil, salt and pepper. Add clams and heat through.