Manhattan Style Clam Chowder

This is not the white creamy clam chowder, but the red clam chowder made with tomatoes as the base.  If you’ve never had this, it is definitely worth a try.  Most people like both versions as they are very different and add variety to your menu. Here’s what you need:

  • Manhattan Clam Chowder4 pieces of bacon, diced
  • 1 onion, chopped
  • 1 clove minced garlic
  • 1/3 cup green pepper, diced
  • 2 tablespoons flour
  • 2 medium potatoes, peeled and diced
  • ¼ cup chopped celery
  • 2 teaspoons nutmeg
  • 3 tablespoons parsley
  • 16 oz. can tomatoes, smashed with potato masher
  • 3 cups fish stock (water or clam juice)—you can get fish stock from the fish monger
  • 1 bay leaf
  • 1 cup minced clams

Sauté the bacon in the pressure cooker.  Add onions, garlic, and green pepper and cook until onions are transparent.  Stir in flour.  Add potatoes, celery, tomato, and clam juice.  Add the following spices:  parsley, bay leaf, nutmeg, salt, and pepper.


Seal the lid and bring cooker to pressure.  Cook at high pressure for 5 minutes or low pressure for 10 minutes.  After the pressure is released remove bay leaf and add the clams.  This is definitely a soup that tastes better the next day after sitting in the refrigerator overnight.  So this is a soup that you may want to cook on the weekend and have for a week night meal with your favorite bread and a salad

This soup will satisfy your taste bulbs and your hunger.  You can double the recipe and freeze half of it to always have on hand for a quick and satisfying meal.  Looking for a new pressure cooker–this one is a favorite.


 

For This Soup Recipe We Recommend

The Fagor Stainless-Steel 3-in-1 6-Quart Multi-Cooker

prod-fagor3-in-1-multi-cooker
  • Pressure cooker, slow cooker, and rice cooker all in one.
  • A “keep warm setting”
  • Lid will remain locked until it is safe to open.
  • Saves kitchen space.
  • 6 quarts – the perfect size.

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