Lunch Recipe

Quick Manhattan Clam Chowder

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

INGRIDIENT

1 tablespoon olive oil

1 onion, diced

4 ribs celery, diced

½ (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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 244 calories; protein 26.7g; carbohydrates 25.8g; fat 4g; cholesterol 63.5mg; sodium 720.1mg.

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