Quick Manhattan Clam Chowder Recipe

Clam and Vegetable Soup

This flavorful clam and vegetable soup combines tender vegetables, briny clams, and a rich broth, making for a comforting dish perfect for any time of year.

Ingredients

• 1 tablespoon olive oil
• 4 ribs celery, diced
• 1 onion, diced
• (16 ounce) package baby carrots, diced
• 1 tablespoon chopped fresh basil, or to taste
• 1 clove garlic, minced, or more to taste
• Ground black pepper to taste
• 3 (14.5 ounce) cans stewed tomatoes, divided
• 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

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the diced celery, onion, carrots, chopped basil, minced garlic, and black pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
3. Transfer half of the vegetable mixture to a food processor.
4. Drain one can of stewed tomatoes and add it to the food processor with the vegetables. Pulse until smooth.
5. Stir the blended vegetable-tomato mixture back into the pot.
6. To the pot, add the remaining two cans of stewed tomatoes, undrained clams, clam juice, and diced potatoes.
7. Bring the soup to a boil, then reduce the heat and simmer for 15 to 20 minutes until heated through.
8. Season the soup with a dash of Worcestershire sauce, to taste.
9. Serve hot and enjoy!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.