Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 244
- Carbohydrate: 26g
- Fat: 4g
- Fiber: 4g
- Protein: 27g
- Sugar: 8g
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