A hearty bowl of chowder with no cream in sight. This soup has a nice tomato and broth base and is loaded with vegetables and clams.
Saute onions in oil until tender.
Add celery and carrots and cook for several minutes. Stir frequently.
Drain the liquid from the clams to use in the soup. Reserve clams.
Add potatoes, broth, canned tomatoes and clam broth to the vegetables. Bring to a boil and simmer until tender, approximately 30-40 minutes.
Add the reserved clams and seasoning. Continue to simmer for another 10 minutes until done.