SEARCH
More 1 Photos

Quick Manhattan Clam Chowder Recipe

Recipe by: MEGSCOOKIN

"I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Heat 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.
  • 2Stir 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.
  • 3Mix 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.
Ingredients
  • 8 servings
  • 244 cals
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 ribs celery, diced
  • 1/2 (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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    244
    12%
  • Fat:
    4
    6%
  • Carbs:
    25.8
    8%
  • Protein:
    26.7
    53%
  • Cholesterol:
    64
    21%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like