Quick Manhattan Clam Chowder
Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.

Onion, celery, carrots, basil, garlic, and black pepper should be cooked and stirred in olive oil in a large pot over medium heat for about 10 minutes, or until the vegetables are tender.

Half of the vegetable mixture should be added to a food processor.

Add two stewed tomato cans to the pot and stir.

Add the remaining can of stewed tomatoes to the food processor after draining it.

Smoothly blend the tomato and vegetable mixture.

Adding the pureed mixture to the pot of vegetables.

Bring to a boil after adding potatoes and clam juice to the pot.

Reduce heat, and simmer soup for 15 to 20 minutes, or until thoroughly heated.

Use Worcestershire sauce to season soup.