Quick Manhattan Clam Chowder

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.

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.

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.