Ingredients

• 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

Instructions

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.