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Quick Manhattan Clam Chowder

4

50 min

Quick Manhattan Clam Chowder

Quick Manhattan Clam Chowder Photo 1

Time

50 min

Serving

8 persons

Calories

244

Rating

4.00★ (23)

Cuisine

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

Ingredients

  • olive oil: 1 Tbsp
  • onion: 1 piece (diced)
  • ribs celery: 4 piece (diced)
  • baby carrots: 0.5 pack (16 ounce pack, diced)
  • fresh basil: 1 Tbsp (to taste, chopped)
  • clove garlic: 1 piece (minced, to taste)
  • black pepper: (to taste)
  • stewed tomatoes: 3 cans (14.5 ounce cans)
  • clams, undrained: 4 cans (6.5 ounce cans, minced)
  • clam juice: 2 bottles (8 ounce bottles)
  • whole potatoes, drained and: 1 can (14.5 ounce can, diced)
  • dash Worcestershire sauce: 1 piece (to taste)

Metric Conversion

Stages of cooking

Quick Manhattan Clam Chowder Photo 21
Quick Manhattan Clam Chowder Photo 32
Quick Manhattan Clam Chowder Photo 43
  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.
    Quick Manhattan Clam Chowder Photo 2
  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.
    Quick Manhattan Clam Chowder Photo 3
  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.
    Quick Manhattan Clam Chowder Photo 4

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