Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::8
Yield::8 cups
Ingredients
1 tablespoon olive oil
4 ribs celery, diced
1 onion, diced
½ (16 ounce) package baby carrots, diced
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced, or more to taste
ground black pepper to taste
3 (14.5 ounce) cans stewed tomatoes, divided
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
Directions
Heat olive oil in a large pot over medium heat. Add celery, onion, carrots, basil, garlic, and black pepper until tender, about 10 minutes. Transfer 1/2 vegetable mixture to a food processor.
Drain 1 can stewed tomatoes; add to the food processor; pulse until smooth. Stir mixture into pot.
Stir remaining 2 cans stewed tomatoes, clams, clam juice, and potatoes into pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.