Ingredients for - Quick Manhattan Clam Chowder
4.
Baby carrots, diced ½ (16 ounce) package
9.
Minced clams, undrained 4 (6.5 ounce) cans
11.
Whole potatoes, drained and diced 1 (14.5 ounce) can
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.
Recipe information
Cooking:
20 min.
Servings per container:
8
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