Name: Quick Manhattan Clam Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onion, diced - 1; Celery, diced - 4 ribs; Baby carrots, diced - ½ (16 ounce) package; Chopped fresh basil, or to taste - 1 tablespoon; Garlic, minced, or more to taste - 1 clove; Black pepper to taste - 1 clove; Stewed tomatoes - 3 (14.5 ounce) cans; Minced clams, undrained - 4 (6.5 ounce) cans; Clam juice - 2 (8 ounce) bottles; Whole potatoes, drained and diced - 1 (14.5 ounce) can; Worcestershire sauce, or to taste - 1 dash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Quick Manhattan Clam Chowder

1. Olive oil - 1 tablespoon

2. Onion, diced - 1

3. Celery, diced - 4 ribs

4. Baby carrots, diced - ½ (16 ounce) package

5. Chopped fresh basil, or to taste - 1 tablespoon

6. Garlic, minced, or more to taste - 1 clove

7. Black pepper to taste - 1 clove

8. Stewed tomatoes - 3 (14.5 ounce) cans

9. Minced clams, undrained - 4 (6.5 ounce) cans

10. Clam juice - 2 (8 ounce) bottles

11. Whole potatoes, drained and diced - 1 (14.5 ounce) can

12. Worcestershire sauce, or to taste - 1 dash

How to cook deliciously - Quick Manhattan Clam Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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.