Instant Pot Manhattan Clam Chowder Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Instant Pot Manhattan Clam Chowder Pressure Cooker Recipe


SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

  • 1 (1-pound) container shucked clams with juice, or frozen clams, thawed (juices reserved) and rinsed, or 3 (6.5-ounce) cans minced clams, undrained
  • 2 to 3 slices bacon or pancetta, to taste, coarsely chopped
  • 1 large white onion, chopped
  • 3 medium ribs celery with leaves, diced
  • 1 medium carrot, cut into ½-inch dice (1 cup)
  • 1 small fennel bulb, trimmed of stalks, cored, and chopped (about 2 cups)
  • ½ teaspoon dried thyme or 2 teaspoons Old Bay seafood seasoning
  • 2 pinches cayenne pepper
  • 1¼ pounds red or Yukon Gold potatoes, left unpeeled and cut into ½-inch dice
  • 1 (28-ounce) can whole plum tomatoes in juice, juices reserved, tomatoes chopped or crushed
  • 3 cups bottled clam juice or Fresh Fish Stock, or as needed
  • 2 cups chicken broth
  • salt and freshly ground black pepper
  • chopped fresh flatleaf parsley, for garnish.
  • a very fruity extra virgin olive oil, for drizzling.


  1. Drain the clams through a strainer and add the drained liquid to the other liquids as part of the clam juice proportions; you want 3 cups total
  2. Chop the clams if needed and set aside
  3. In a 5- to 7-quart pressure cooker, cook the bacon over medium heat until crisp and the fat is released
  4. Using a slotted spoon, transfer it to paper towels to drain
  5. If the bacon hasn’t rendered 3 tablespoons fat, top it off with butter or oil
  6. Add the onion and cook, stirring a few times until it begins to soften, about 3 minutes
  7. Add the celery, carrot, fennel, thyme, and cayenne and cook for a moment more
  8. Add the potatoes, reserved bacon, and tomatoes with their juices
  9. Gradually pour in the clam juice and broth; it will just cover the vegetables
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 7 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Natural Release method; let stand for 10 minutes
  16. Quick Release any remaining pressure
  17. Be careful of the steam as you remove the lid
  18. Add the clams and bring to a simmer over medium heat to just heat through
  19. Taste for salt and pepper
  20. Ladle into bowls and serve hot, sprinkled with parsley and drizzled with a swirl of olive oil
  21. Manhattan Clam Chowder with Fresh Steamed Clams: Substitute 36 fresh quahog or Long Island hard-shelled clams (which are smaller), scrubbed, for the clams called for above
  22. Place a trivet and steamer rack or basket in a 6- to 8-quart pressure cooker
  23. Add water to fill just even with the level of the rack
  24. Place the clams on the rack, making sure the pot is no more than half full
  25. If you have too many clams, steam in two equal batches; use the same steaming liquid for the second batch
  26. Close and lock the lid
  27. Set the burner heat to high
  28. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  29. Set a timer to cook for 3 minutes
  30. Open the cooker with the Quick Release method
  31. Remove the opened clams with a slotted spoon or tongs to another bowl to cool slightly
  32. Line a colander with a paper towel and set it over another bowl to strain the hot liquid and capture any unwanted sand
  33. Reserve the strained liquid, which you will use instead of the bottled clam juice
  34. Remove the meat from the cooled clams to a small bowl; discard the shells
  35. Add any accumulated juice to the strained liquid
  36. Coarsely chop the clams
  37. Set aside
  38. Follow the recipe above as directed from Step 2

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