MANHATTAN CLAM CHOWDER

Serves 4


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, canned


DIRECTIONS

  1. Sauté the bacon in the cooker until it begins to brown.
  2. 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 high pressure.
  3. Stabilize and cook for 5 minutes. Release the pressure and open the cooker. Discard the bay leaf. Stir in the clams and serve.
  4. The soup gains in flavor if it sits a few hours at room temperature before serving or is refrigerated overnight.

Pressure Cooking Time: 5 minutes

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