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Manhattan Clam Chowder

4.6
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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
8 servings
Lunch Dinner U.S.
Manhattan Clam Chowder
Ingredients
  • 1 tablespoon olive oil
  • 4 ribs celery, diced
  • 1 onion, diced
  • 1/2 (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
Instructions
1
Heat the olive oil in a large cooking vessel over medium heat. Introduce the chopped celery, onion, carrots, fresh basil leaves, minced garlic, and black pepper into the pot. Allow them to soften and become tender, approximately 10 minutes.
2
Transfer half of the vegetable mixture to a food processor for further processing.
3
Drain 1 can of stewed tomatoes and add it to the food processor; use a pulsing motion until you achieve a smooth consistency.
4
Combine the processed mixture back into the pot.
5
Add the remaining 2 cans of stewed tomatoes, clams, clam juice, and diced potatoes to the pot; bring the mixture to a rolling boil.
6
Gradually reduce the heat and let the soup simmer until it reaches the desired temperature, taking around 15 to 20 minutes.
7
Finish the soup by adding a dash of Worcestershire sauce for added flavor.