Quick Clam Chowder

• 1 medium onion, chopped
• 1 large celery rib, thinly sliced
• 1 medium carrot, peeled, halved and sliced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 large baking potato, peeled and diced into 1/2-inch pieces
• 1 (14.5 oz.) can finely diced tomatoes in juice
• 3 (6.5 oz.) cans chopped clams, with liquid
• 1/8 teaspoon dried Italian herbs
• Crackers, optional

1. Cook onion, celery, carrot and garlic in olive oil in a 4-quart saucepan over medium heat, stirring often, until tender, for about 6 minutes. Add potato and tomatoes, with their juice; add canful of water to pot. Bring mixture to a boil, reduce heat and simmer until potato is tender, for about 6 minutes.
2. Stir in clams, with their juice, and herbs and cook until heated through, for about 5 minutes.

onion, celery, carrot, garlic, olive oil, baking potato, tomatoes, italian herbs, crackers

Taken from www.myrecipes.com/recipe/quick-clam-chowder (may not work)