PRESSURE COOKER MANHATTAN CLAM CHOWDER

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.