Chowder…Yep the Manhattan Version that I love!

Name that singer/song…”I’ve a prince who is waiting And a kingdom downtown”

Running into another week of cold in NC after a beautiful refreshing couple days of spring weather, here we are again, freakin’ cold and yet another day for a hot pot of soup!   No worries a chowder in sight and since that Instant Pot hasn’t put in her time for at least a week, she brings it tonight.  Delicious, easy and fast you can’t get better than that…

This makes a lot, probably enough for 8 or so

Have Ready:
1 large (51 ounces) can Sea Watch Clams, strain clams and keep the juice for the chowder
1 pod Knorr Homestyle chicken stock
1/4 cup white wine
2 cups water
3/4 teaspoon Phillips or other seafood seasonings
pinches of Slap Ya Mama seasoning
2 bay leaves
1 teaspoons dried oregano
4 ounces of diced pancetta
2 tablespoons butter
1 tablespoon EVOO
2 ribs of celery, halved and quartered lengthwise and diced
1 medium onion, diced
3 cloves of garlic, smashed and chopped
1 medium green pepper, medium diced
2 carrots, peeled and diced
1+1/2 pounds peeled and cut into 1/2 ” dice
1-28 ounce can diced San Marzano tomatoes
chopped parsley for garnish
oyster crackers to float in the soup

Add the butter and olive oil to the instant Pot insert and sauté the pancetta until crispy, toss in all of the veggies stir and saute for a minute or two, add the white wine and cook for a minute, add all of the herbs, spices, and potatoes stir and cook for 1-2 minutes.  Toss in the concentrated chicken stock, tomatoes, all of the clam juice and water.  Bring to a boil or just below, shut off the Instant Pot place the lid on the pot, set the vent to seal, and set manually to 5 minutes high pressure.  When finished naturally release for 5 minutes, then release pressure manually, serve chowder piping hot garnished with parsley and oyster crackers.