Manhattan Clam Chowder by Pressure Luck Cooking

butter, onion, celery, idaho or russet potatoes, pancetta, clam broth, tomatoes, clams, seasoned salt, old bay seasoning, black pepper, oyster crackers


– 2 tbsp of salted butter
– 1 medium onion, minced (a food processor or blender will help with this)
– 2 celery stalks, sliced and finely chopped (with leafy tops reserved)
– 1 lb of Idaho/Russet potatoes (about 2 of them), peeled and diced
– 4 oz of diced pancetta (optional)
– 1 cup of clam (or vegetable or chicken) broth
– 28 oz can of crushed tomatoes
– 3 (6.5 oz) cans of chopped clams, separating and reserving the juice from the clams
– 1/2 tsp seasoned salt
– 1/2 tsp of?Old Bay seasoning
– 1/2 tsp of black pepper
– 1/8 ? 1/2 tsp of?Zatarain?s?Concentrated Crab & Shrimp Boil? (optional)
– Oyster Crackers, for topping



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