I am not a fan of New England Clam Chowder, it has too much of a fishy taste for my liking, but I do like the sister version–the Manhattan Clam Chowder. I first ate this about 12 years ago when a man who went to our church brought us some one evening. I honestly never even heard of it before, but we really enjoyed it. So, I thought why not adapt the recipe to make in the Instant Pot.
Ingredients you will need:
2 Tablespoons of butter
1 medium onion, finely chopped
2 stalks of celery, finely chopped
4 or 5 red potatoes or you can use 1# of Idaho Potatoes- diced
2 or 3 (6.5 oz) cans of clams- drained, but RESERVE the juice
1 cup of chicken broth or clam juice – I use Better than Boullion chicken base and 1 cup of water
28 oz can of Tomato Puree or Crushed Tomatoes
1/2 tsp Old Bay Seasoning
1/2 tsp Season salt
1/2 tsp black pepper
Turn your Instant Pot on to Saute´ and add the 2 T of butter to the inner pot.
When melted, add in your onion and celery and Saute´ until soft.
Add in your diced potatoes
Add the 1 cup of chicken broth or clam juice
add the season salt, Old Bay Seasoning and pepper
Drain the clams and save the juice
Add in the reserved clam juice from the drained clams
Pour the tomato puree in and give everything a stir.
Put the lid on, turn vent to seal and using the Manual button,
set the time to 8 minutes.
Once the time is up, do a quick release. (QR)
Be careful when releasing the steam, since there is a lot of liquid in the pot.
Once all the pressure has released, removed the lid and add in the clams.
Stir everything for a minute or two while the heat from the soup heats up the clams.
Serve with my No Knead Crusty Bread
(recipe can be found here).
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