Quick Manhattan Clam Chowder recipe
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Ingredients
- 1 tablespoon olive oil 1 onion, diced 4 ribs celery, diced ½ (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
Nutrition Info
- 243.8 caloriescarbohydrate: 25.8 gcholesterol: 63.5 mgfat: 4 gfiber: 4 gprotein: 26.7 gsaturatedFat: 0.5 gservingSize: -sodium: 720.1 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Quick Manhattan Clam Chowder
Directions
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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.