Ingredients50 m servings 244 cals
- 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 g fat; 25.8 g carbohydrates; 26.7 g protein; 64 mg cholesterol; 720 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...