Manhattan clam chowder is not the thick and creamy version but rather the one made with tomatoes.

Ingredients:

4 slices bacon

14 ounce can whole tomatoes, chopped

1 medium onio, finely chopped

1 clove garlic minced

1/4 diced green pepper

1 tablespoon flour

1 large potato diced

1/4 cup finely chopped celery

1 1/2 cups clam Juice

1 bay leaf

1 cup minced clams

salt and pepper to taste

1.Cook the back in the cooker until it has rendered its fat.

2.Add the onion, garlic and green pepper until softened.

3.Stir in the flour and then add the rest of the ingredients except for the clams.

4.Close the lid and bring to pressure.

5.Set your timer for 5 minutes.

6.Release pressure accordingly.

7.Discard the bay leaf and stir in the clams.

8. Serve with oyster crackers.