Best Pressure Cooker Red Clam Sauce Recipes

RED CLAM SAUCE

Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

EXCELLENT RED CLAM SAUCE

Excellent Red Clam Sauce image

I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.

Provided by Joey D from NYC

Categories Sauces

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes in tomato puree
2 (6 1/2 ounce) cans chopped clams, partially drained (reserve about 1/4 of juice in each can)
3 tablespoons olive oil
1 medium onion, chopped
4 -5 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper

Steps:

Heat oil in a saucepan on stove over medium heat.
Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
Add tomatoes, basil, oregano and thyme; stir well to combine.
Simmer sauce until thickened, about 30 minutes, stirring occasionally.
Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.

PRESSURE-COOKER SONORAN CLAM CHOWDER

Pressure-Cooker Sonoran Clam Chowder image

Being from New England originally I always appreciated a good rich clam chowder, but living in the Southwest the past 35 years I have learned to appreciate the Sonoran flavors. This recipe blends a comfort food memory with my current home flavor profiles. -James Scott, Phoenix, Arizona

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

6 thick-sliced peppered bacon strips, chopped
3 tablespoons butter
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 cans (4 ounces each) chopped green chiles
4 garlic cloves, minced
3 cans (6-1/2 ounces each) chopped clams, undrained
4 cups diced Yukon Gold potatoes (about 1-1/2 pounds)
1/2 cup chicken stock
2 cups half-and-half cream
1 envelope taco seasoning
2 tablespoons chopped fresh cilantro, divided

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Cook and stir onion, red pepper and chiles until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel., Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select sauté setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining 1 tablespoon cilantro.

Nutrition Facts : Calories 271 calories, Fat 15g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 935mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.