Manhattan Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder

4.42 from 12 votes
Pressure Cook Time 5 minutes
Total Time 5 minutes
Course Soups, Stews & Chilis
Cuisine American
Servings 4
Calories 250 kcal


  • 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


  • 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.


Calories: 250kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 17mgSodium: 918mgPotassium: 652mgFiber: 3gSugar: 9gVitamin A: 390IUVitamin C: 32mgCalcium: 64mgIron: 2mg
Food Group Seafood
Keyword Easy, Quick
Cooking Method Pressure Cooking, Sauteing
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