Ingredients50 m servings 244
- 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.
Per Serving: 244 calories; 4 25.8 26.7 64 720 Full nutrition
ReviewsRead all reviews 6
This was exactly what I was looking for on a cold wintery day. Prep was straightforward and the end result was excellent. The soup was delicious with plenty of goodness in every spoonful!
I skipped the food processing and added some garden tomatoes. I had 12 oz of salt pork I was going to use for a New England Clam Chowder so I used it in this recipe. Great ingredients and direct...
the only change I made was out of necessity. I misread the recipe and only bought one can of stewed tomatoes...so I used a large can of crushed tomatoes to even things up and added some extra sa...
My husband had been craving Manhattan clam chowder and absolutely loved this recipe...no changes. Perfect on this chilly Vermont fall day!