I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!
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
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
Drain 1 can stewed tomatoes; add to the food processor; pulse until smooth. Stir mixture into pot.
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Cherry Tomato Chutney
This is a Mozambique tomato chutney sauce that goes well with African curry and onion hot sauce. It is very simple to make, and uses fresh ingredients that are easily found.
Lemon Cranberry Muffins
These cranberry muffins with lemon are sweet and tangy. They bake up very quickly. Perfect for those unexpected guests!
Kale and Fennel Frond Frittata
A very green frittata that makes delicious use of fennel fronds. I love the delicate flavor that they impart, and the kale and feta cheese in this frittata are a perfect match. You could use spinach or chard instead of kale, if desired.