Quick Manhattan Clam Chowder

Quick Manhattan Clam Chowder

Recipe by: MEGSCOOKIN

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

1 tablespoon olive oil1 onion, diced4 ribs celery, diced1/2 (16 ounce) package baby carrots, diced1 tablespoon chopped fresh basil, or to taste1 clove garlic, minced, or more to tasteblack pepper to taste3 (14.5 ounce) cans stewed tomatoes4 (6.5 ounce) cans minced clams, undrained2 (8 ounce) bottles clam juice1 (14.5 ounce) can whole potatoes, drained and diced1 dash Worcestershire sauce, or to taste

To Make

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.

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.

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.