Best Pressure Cooker Clam Chowder Recipes

New England Clam Chowder (Pressure Cooker) image

Provided by hcopeland

Categories Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

3 (10 1/2-14 ounce) cans clams, minced
1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced
1 cup onion, chopped
3 cups raw potatoes, diced, peeled
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
2 cups milk
2 tablespoons butter
paprika
1 pinch thyme (optional)

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.

Pressure Cooker Manhattan Clam Chowder image

Provided by Dawn Whitted

Time 20m

Number Of Ingredients 21

1 Tbsp olive oil
1/2 stick butter, unsalted
1 medium yellow onion
2-3 stalk(s) celery, diced
2 large carrots, peeled & diced
1 large parsnip, shredded *optional
1 small zucchini, shredded optional
3-4 medium potatoes, peeled & diced
1/4 c all purpose flour
1 c chardonnay (1 buy 4pk mini bottles)
4 c chicken stock, no salt
1 large bay leaf. dried
1 tsp thyme, dried
1 tsp red pepper flakes
2 Tbsp worcestershire sauce
2 clove garlic, diced
1/2 can(s) tomato paste
1 can(s) stewed tomatoes with juice
1 can(s) baby clams (strain & reserve juice)
1 can(s) evaporated milk
2-4 pinch salt and pepper

Steps:

1. I use my electric pressure cooker for this recipe: Preheat electric pressure cooker using the Brown setting.
2. Add olive oil and 1/2 stick of butter to begin melting.
3. Menwhile dice onion, celery & carrot and shred parsnip & zucchini add to pressure cooker. Let veggies cook until softened about 5-6 minutes.
4. Sprinkle with flour and cook for 2-3 minutes to cook off the flour taste. You will have a roux that is like thick paste clumps that starts to brown a bit.
5. Slowly add chardonnay wine or 8oz of stock (if you don't want to use wine) then wisk gently for 3 -4 minutes to bring to a simmer until creamy.
6. Add chicken stock, reserved clam juice, herbs, red pepper flake, worcestershire sauce, garlic and chopped up tomatoes with the liquid. The cooker will be quite full.
7. Seal the pressure cooker and put on high or 15 psi for 10 minutes. Mine takes about 10 minutes to come up to pressure then counts down another 10 minutes.
8. Do a quick release and carefully open your pressure cooker. Be very careful it will be hot and steamy. Give it a stir. Add baby clams that you reserved and stir the heat of the chowder will lightly cook the clams for 5-10 minutes.
9. This Manhattan Clam Chowder is done! To make it extra special I love adding 1 can of evaporatd milk. This makes for a rich creamy tomoto base that is to die for. Be sure to taste and season with salt and pepper to your liking.
10. My boys like this with a good ol grilled cheese on white bread for dunking. Funny but good.

Pressure Cooker Clam Chowder image

Provided by pazzaglia

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it's fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium.
When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if you do not have 2 cups of juice, compensate the rest with weater), Bay Leaf, Thyme, and Cayanne Pepper.
Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
While your are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended.
In the open pressure cooker add the clam meat, cream, milk and roux. Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes.
Serve garnished with soup crackers or inside a bread bowl.