- 1 tablespoon olive oil
- 1 onion, diced
- 4 ribs celery, diced
- 1/2 (16 ounce) package baby carrots, diced
- 1 tablespoon chopped fresh basil, or to taste
- 1 clove garlic, minced, or more to taste
- black pepper to taste
- 3 (14.5 ounce) cans stewed tomatoes
- 4 (6.5 ounce) cans minced clams, undrained
- 2 (8 ounce) bottles clam juice
- 1 (14.5 ounce) can whole potatoes, drained and diced
- 1 dash Worcestershire sauce, or to taste
- Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
- Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
- Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.
04/19/2018
recipepes.com
Quick Manhattan Clam Chowder, recipe
PT15M
PT1H
5
455 calories
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