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.
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
½ (16 ounce) package baby carrots, diced
4 (6.5 ounce) cans minced clams, undrained
1 (14.5 ounce) can whole potatoes, drained and diced
