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Manhattan Clam Chowder Recipe

Manhattan Clam Chowder

Chop Secrets
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Starter
Cuisine American
Servings 5 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 1 pint shucked clams or 2 - 6.5 oz cans minced clams
  • 1 tbsp tomato paste
  • 1/2 cup roughly chopped onion about half a small onion
  • 29 oz diced tomatoes (2-14.5 oz cans; undrained
  • 1/2 tsp dried basil or marjoram
  • 1/4 tsp pepper
  • 1 cup finely diced celery
  • 1 1/2 cups finely diced peeled potatoes
  • 3 bacon slices cooked and crumbled

Instructions
 

  • Chop shucked clams, reserving juice, set aside. Strain clam juice to remove bits of shell. Or, drain canned clams, reserving juice.
  • If needed, add water to clam juice to make 1 cup. Add clam juice, tomato paste and onion to the blender pitcher and secure the lid.
  • Touch PULSE, then touch START.
  • When the Pulse program is complete, add the tomatoes and their juices, basil or marjoram, pepper, celery and potatoes. Stir to combine.
  • Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
  • When Soup program is complete, stir the soup and then resecure the lid.
  • Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
  • When Soup program is complete, test potatoes for doneness and restart program if needed.
  • Stir in clams, then resecure the lid. Touch SOUP once (chunky soup) and then touch START. Heat clams through 1-2 minutes and then touch CANCEL.
  • Adjust seasonings. Serve hot garnished with crumbled bacon.
Keyword fish, Instant Pot, Seafood