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 calories
carbohydrate: 25.8 g
cholesterol: 63.5 mg
fat: 4 g
fiber: 4 g
protein: 26.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 720.1 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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. 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 Yield

8 cups

Recipe Note

I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!

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