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

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

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add celery, onion, carrots, basil, garlic, and black pepper until tender, about 10 minutes. Transfer 1/2 vegetable mixture to a food processor.

Step 2

Drain 1 can stewed tomatoes; add to the food processor; pulse until smooth. Stir mixture into pot.

Step 3

Stir remaining 2 cans stewed tomatoes, clams, clam juice, and potatoes into pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.