Clam and Black Bean Chowder Recipe

Clam and Black Bean Chowder  Recipe - 14 cups


1 teaspoon olive oil

1 cup chopped white onion

1 cup chopped celery

28-ounce can Italian plum tomatoes

6-ounce can V-8 juice

6 1/2 ounce cans chopped clams with liquid

1 1/2 pounds potatoes, cubed and steamed or microwaved until crisp-tender

1/2 teaspoon Worcestershire sauce

15-ounce can black beans, drained

1/4 teaspoon salt

1/4 teaspoon black pepper


In a nonstick pan, heat olive oil, add onion and celery, and saute 8-10 minutes, or until tender. Puree tomatoes in a blender or food processor. Combine all ingredients in a medium stockpot. Simmer 20 minutes.

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