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Quick Manhattan Clam Chowder
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savory Manhattan clam chowder filled with juicy clams, ripe tomatoes, sweet carrots, and hearty potatoes - a delicious meal ready in less than an hour for a speedy weekday lunch or dinner.
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 ribs celery, diced
  • 0.5 (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:
  • In a large pot over medium heat, sauté onions, celery, carrots, basil, garlic, and black pepper in olive oil until veggies are tender, approximately 10 minutes. Reserve half of the cooked veggies for later use and transfer the other half to a food processor.
  • Combine 2 cans of stewed tomatoes in the pot. Drain the remaining can of stewed tomatoes and blend in a food processor until smooth. Stir the pureed mixture into the pot with vegetables.
  • Combine clams, clam juice, and potatoes in a pot and bring to a boil. Simmer for 15 to 20 minutes until heated through, then season with Worcestershire sauce.

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