Quick Manhattan Clam Chowder

• 1 tablespoon olive oil
• 1 onion, diced
• 4 ribs celery, diced
• 1/2 (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

1. 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.
2. 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.
3. 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.

olive oil, onion, celery, baby carrots, fresh basil, clove garlic, black pepper, tomatoes, clam juice, potatoes, worcestershire sauce

Taken from www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/ (may not work)