Quick Manhattan Clam Chowder

Quick Manhattan Clam Chowder

Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
244 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Quick Manhattan Clam Chowder
Quick Manhattan Clam Chowder
Quick Manhattan Clam Chowder
Quick Manhattan Clam Chowder

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • black pepper to taste
  • 1 clove garlic, minced, or more to taste
  • 1 tablespoon chopped fresh basil, or to taste
  • 1 dash Worcestershire sauce, or to taste
  • 2 (8 ounce) bottles clam juice
  • 3 (14.5 ounce) cans stewed tomatoes
  • 4 ribs celery, diced
  • 4 (6.5 ounce) cans minced clams, undrained
  • 1 (14.5 ounce) can whole potatoes, drained and diced
  • 0.5 (16 ounce) package baby carrots, diced

Categories

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