With my New

England Clam Chowder being one of my most popular soups adapted for the Instant Pot with raves literally all over the world, I thought it was time to give his brother a fair chance, especially since I live in New York! Yes, folks, I’m talking about a Manhattan clam chowder!

And while this classic soup is a little healthier than its rich and fabulous New England sister, the taste is just as spectacular with a rich, hearty tomato/clam flavor in every bite.

It’s like a tomato and vegetable soup meets clam chowder and not only is it top-notch, but it’s so easy to make, you’ll be doing a kick line with the Rockettes when you’re done!

Here’s how I did it!:

Take an onion

…

… and finely chop it (do this with a food processor or grater for ease).

Now take a bunch of celery and ripee and reserve all the leafy lids…

… and set aside in a bowl.

As for celery itself, we just want to focus on 2 stems/ribs…

… and cut them into cubes very finely.

And finish the preparation with some potatoes…

… and cut them into bite-sized pieces

Now this wouldn’t be clam soup without clams! Take a few cans of clams chopped into their juices…

… and place a strainer over a bowl and separate the clams from the juice, saving both.

see? The clam juice will have sneaked into the bowl and we’ll be back to that in a moment.

Now, head to that instant pot and add some butter and give it some warmth.

Once the butter melts and sizzles…

… Add the onion…

… and celery.

Stir and cook in butter for a few minutes.

Now this step is totally optional, but if you want the soup to have a bit of a meaty taste, add some diced bacon.

… and stir in the pot for a few moments, making sure it doesn’t stick to the bottom.

You know my love and mine for the foundations of Better Than Bouillon. They also make a clam base! So let’s mix some with some water…

… and add it to the pot.

Deglaze (scrape) the bottom of the pot once the broth is scrambled.

And we will also add a can of crushed tomatoes…

… and clam juice from canned clams (but DO NOT add clams yet)!

Give everyone a good stir.

Now season with a little salt seasoned…

… pepper…

… Old Bay seasoning…

… and a touch of Zatarain’s.

Finish by adding the potatoes…

… and the leafy green tops of celery.

Stir one last time, secure lid and cook under high pressure.

When you finish cooking and when the lid is removed, add the reserved chopped clams.

Stir them for about 2 minutes in the pot while the heat of the soup heats the clams very well.

Now we are ready to serve this wonderful soup in bowls…

… Add some oyster crackers if you want

…

… and try one of the best clam soups in Manhattan you’ve ever tasted!

It will make you want to sing that song “I ❤️ New York” from the 80s!

enjoy!