Pressure Cooker Low Carb Manhattan Clam Chowder is a delicious restaurant quality soup. Weight Watchers Friendly, Gluten Free, Low Calorie and super yummy.
Pressure Cooker Low Carb Manhattan Clam Chowder
That’s not Potatoes you see in the photo!!!!
Nope, this Pressure Cooker Low Carb Manhattan Clam Chowder is totally Low Carb, Gluten Free, Weight Watchers Approved, Low Calorie and it tastes delicious.
Seriously, this is the best Manhattan Clam Chowder I have ever had.
The best part?
Well, it is super easy to make in a Pressure Cooker.
My Manhattan Clam Chowder is probably different from what you are used to getting at a restaurant or in a can.
I’ve made it super healthy and super delicious. Turnips and Radish replace the Potatoes.
Trust me, you will NOT miss the Potatoes. Have you tried my Pressure Cooker Ameriana Wedding Soup?
How about my Low Carb Air Fryer Hash Brown Radishes?
What Vegetables are in Low Carb Manhattan Clam Chowder?
- Red Pepper
While your Instant Pot or Pressure Cooker is heating, chop up the vegetables.
Most of the vegetables are diced to about the same size. The celery should be finely diced.
It is always important when using a Stainless Steel cooking pot to wait for the pot to heat up completely before adding a fat. Doing so will make the cooking pot, non stick..
Leave the Bacon alone and let it render.
Depending on how fatty the Bacon is, will determine if you will need to dump out some of the fat.
When the Bacon begins to turn brown, use a High Temperature Spatula and scrape the brown bits from the bottom.
If you use regular Bacon, it will render quickly.
Thicker Bacon, like in the photo, will take a bit longer.
I forgot to take a photo of when I added the Celery, Carrots, Red Pepper and Leaks.
I wanted to show you the discoloration on the bottom of the cooking pot from cooking the Bacon.
As the Vegetables begin to soften, they will release water.
Once that happens, it very easy to use your High Temperature Spatula and scrape the bottom of the pot and deglaze it, so that nothing is stuck and the pot returns to it’s clean and shiny state.
What Seasonings are in Manhattan Clam Chowder?
Well, my version is different than any version I have seen.
So, these are some of the seasonings that I use. Remember, the veggies also add a particular flavor.
Once the Veggies are beginning to soften, add in all the Seasonings.
As you Sauté the Minced Garlic with the Seasonings, the liquid will start to evaporate.
You’ll smell the yummy Garlic, in about about a minute. The veggies will now have a syrupy texture to them and look delicious.
The Diced Tomatoes add nice texture to the Manhattan Clam Chowder.
The Crushed Tomatoes will break a part and add to the thickness of the Chowder. If you want a less tomato-y Chowder, just use more Diced Tomatoes instead of Crushed. Tomato Paste adds a deeper flavor to the Soup.
In the case of canned Tomatoes, brand does matter, so get the best brand that you can afford.
A great substitute for Potatoes in Soup are Turnips and Radishes.
It may sound weird, but I promise you that when you cook Radish, it loses the bitter and spicy taste.
Radishes kind of takes on the taste of whatever you are cooking.
In this moist environment, they will be the texture of a parsnip/carrot, but without the starch.
The Turnips taste sort of like ‘clean’ Potatoes. Smoother, but not mushy.
If you want to use only Turnips and no Radish, it’s fine. Just dice up the whole Turnip in that case.
I am so exited for you to try this Pressure Cooker Low Carb Manhattan Clam Chowder.
It’s one of those soups, where the Potatoes are really quite key.
So, this Low Carb, Low Calorie version will be such a treat.
For another Seafood recipe, try my Pressure Cooker Seafood Corn Chowder.
Chopped Clams are what used.
I you want to throw in fresh Clams too, that is great and will add a nice flavor.
Add them in after Pressure Release and Simmer, until the Shells open.
I added both, but wrote the recipe for Canned Chopped Clams, since they are so easy to source.
Tons of good veggies and Clams in this Chowder.
You can easily make this Pressure Cooker Low Carb Manhattan Clam Chowder a main course.
For another delicious meal, try my Instant Pot Spaghetti Squash and Meat Sauce recipe. The raw Squash cooks right in the same pot with the Meat Sauce!
I would love to hear your feedback on this recipe.
It is one that I am very proud of, as I achieved my goal of making a delicious soup that is not only healthy, it is Low Carb, Weight Watchers Friendly, Slimming World Friendly, Low Calorie and Gluten Free!
Feel free to comment below and share this recipe with all your friends and groups!!
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulals Set
- Porcelain & Bamboo Salt Box with Spoon
- Canned Chopped Clams
- Bottled Clam Juice
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Here is a video recipe to show how it is made:
Here is the handy printable recipe:
Pressure Cooker Low Carb Manhattan Clam Chowder
- 4 strips Bacon chopped
- 3 large Carrots diced
- 3 stalks Fresh Celery finely diced
- 1 Red Pepper cleaned and diced
- 4 cloves Fresh Garlic minced
- 1 Tablespoon dried Oregano
- 1 teaspoon Sambal Oelek Ground Chili Paste or more to taste
- 1.5 teaspoons Ground Thyme
- 1 teaspoon Sea Salt
- 3/4 cup Fresh Leeks diced
- 6 ounces (3/4 cup) Turnip peeled and diced/cubed
- 10 Radishes trimmed and quartered
- 16 ounces Clam Juice
- 28 ounce Diced Tomatoes canned
- 15 ounce Crushed Tomatoes (San Marzano) (not puree)
- 1.5 Tablespoons Tomato Paste
- 2 Bay Leaves
- 3-6.5oz cans Chopped Clams chopped
- 3 Tablespoons Fresh Flat Leaf Parsley chopped
- Dice and cut all veggies and place Carrots, Celery and Red Pepper in one bowl and place Leeks, Turnips and Radish in a second Bowl. Set aside.
- Drain and separate Clams from Clam Juice and place Clams in refrigerator for later. Reserve Clam Juice.
- Select Sauté or Browning on Pressure Cooker and wait for Pot to fully heat.
- Add Chopped Bacon to cooking pot. Spread evenly across the bottom of the pot and allow to render, untouched for a couple of minutes.
- Once Bacon Fat has begun to turn brown, stir and scrape bits off bottom of pot. Carefully pour out a little Bacon Fat, leaving about 2 Tablespoons in the cooking pot.
- Add Leeks, Carrots and Peppers to cooking pot and adjust Sauté to High. As veggies begin to release water, use your Spatula to deglaze cooking pot, so that nothing is stuck on the bottom. Sauté for about 5 minutes.
- Add Minced Garlic, Sambal Oelek Chili Paste, Oregano, Thyme and Salt. Sauté for another minute, or until most of the liquid has evaporated and the seasonings are fully incorporated.
- Pour in reserved Clam Juice and both bottles of Clam Juice, Diced Tomatoes, Crushed Tomatoes and Tomato Paste. Stir to incorporate.
- Add in Radishes, Turnips and Bay Leaves to the cooking pot.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait at least 15 minutes and then slowly release the rest of the pressure.
- Remove Lid and stir in Parsley and Clams. Place in bowls and serve with a sprinkle of Grated Parmesan Cheese.
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