I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (diced)
- ribs celery: 4 piece (diced)
- baby carrots: 0.5 pack (16 ounce pack, diced)
- fresh basil: 1 Tbsp (to taste, chopped)
- clove garlic: 1 piece (minced, to taste)
- black pepper: (to taste)
- stewed tomatoes: 3 cans (14.5 ounce cans)
- clams, undrained: 4 cans (6.5 ounce cans, minced)
- clam juice: 2 bottles (8 ounce bottles)
- whole potatoes, drained and: 1 can (14.5 ounce can, diced)
- dash Worcestershire sauce: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
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.
