Time 1h Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside. In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside. Drain off all but 1/4 of the fat and saute onion for several minutes. Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil. Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes. Remove from heat, depressurize and remove lid. Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.
Time 1h5m Yield 6 Number Of Ingredients 10 Steps:
Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid). Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside. Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Yield 6 servings Number Of Ingredients 13 Steps:
Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp. Add onion and sauté until softened and translucent, about 3 to 5 minutes. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency. Add in reserved clam meat and cook for an additional 2-4 minutes. Remove from heat and serve with oyster crackers Enjoy!
More about “new england clam chowder pressure cooker recipes”
Time 55m Yield 5 servings. Number Of Ingredients 13 Steps:
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
