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.

Cast of Ingredients or Pressure Cooker Low Carb Manhattan Clam Chowder

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?

Carrots
Celery
Leeks
Red Pepper
Radishes
Turnips
Garlic
Tomatoes

Add Chopped Bacon to Pressure Cooker

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..

Spread the Bacon to a Single Layer

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.

Use a Spatula to Scrape Brown Bits from the Bottom of the Pot

Use a Spatula to Scrape the Bottom of the Pot

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.

Add Celery, Red Pepper, Carrots and Leeks

Sauté the Aromatics

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.

Add Seasonings

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.

Sauté the Garlic and Spices

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.

Pour in all the Clam Juice, Tomatoes and Turnips and Radishes

Pour in the all the Clam Juice from the Cans of Chopped Clams. There will be about eight ounces of yummy Juice. You’ll need about 16 more ounces of Clam Juice. It is sold in bottles.

If you cannot find bottled Clam Juice, you can use Better than Bouillon Clam Base, mixed with Fresh Water to equal 16 ounces.

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.

Finally, Add the Bay Leaves

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.

Caramelized and not Dried Out

Look how delish!

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.

Open Lid after Pressure Release

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.

Mix in the Clams and Parsley

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.

Filled with Yumminess

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!

Instant Pot Low Carb Manhattan Clam Chowder

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

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Here is a video recipe to show how it is made:

Here is the handy printable recipe: