Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
8 cups
Ingredients
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.
Nutrition Facts (per serving)
| 244 | Calories |
| 4g | Fat |
| 26g | Carbs |
| 27g | Protein |
