Manhattan Clam Chowder
Equipment
Ingredients
- 4 slices bacon diced
- 1 medium onion finely chopped
- 1 clove garlic minced
- 1/4 cup diced green pepper
- 1 tablespoon flour
- 1 large potato diced
- 1/4 cup finely chopped celery
- 14 ounce can whole tomatoes chopped
- 2 1/2 cups clam juice fish stock, or water
- 1 bay leaf
- salt and freshly ground pepper to taste
- 1 cup minced clams preferably fresh
Instructions
- Sauté the bacon in the cooker until it has reduced its fat.
- Add the onion, garlic, and green pepper and cook until the green pepper is softened.
- Stir in the flour, then add the potato, celery, tomato, clam juice, bay leaf, salt, and pepper.
- Close the lid and bring to pressure. Cook on High for 5 minutes or Low for 9 minutes. Release the pressure and open the cooker.
- Discard the bay leaf. Stir in the clams and serve. The soup gains in flavor if it sits a few hours at room temperature or is refrigerated overnight.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 17mgSodium: 918mgPotassium: 652mgFiber: 3gSugar: 9gVitamin A: 390IUVitamin C: 32mgCalcium: 64mgIron: 2mg
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