This quick and easy clam choweder recipe uses canned clams and canned tomatoes and takes only about 20 minutes to cook.
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
How to Make It
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.
Stir in clams, with their juice, and herbs and cook until heated through, for about 5 minutes.