Quick Manhattan Clam Chowder

Ingredients

• 1 tablespoon olive oil
• 4 ribss celery , diced
• 1 onion , diced
• 0.5 packages baby carrots , 16 ounce
• 1 tablespoon chopped fresh basil , or to taste
• 1 clove garlic , minced, or more to taste
• ground black pepper to taste
• 3 cans stewed tomatoes , 14.5 ounce
• 4 cans minced clams , 6.5 ounce
• 2 bottles clam juice , 8 ounce
• 1 can whole potatoes , 14.5 ounce
• 1 dash Worcestershire sauce , or to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add celery, onion, carrots, basil, garlic, and black pepper until tender, about 10 minutes. Transfer 1/2 vegetable mixture to a food processor.

2. 2

   Drain 1 can stewed tomatoes; add to the food processor; pulse until smooth. Stir mixture into pot.

3. 3

   Stir remaining 2 cans stewed tomatoes, clams, clam juice, and potatoes into pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.