Pressure Cooker Manhattan Clam Chowder2022-03-25
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
Average Member Rating
(3.3 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat1 g
Unsaturated Fat1.5 g
Pressure cooker Manhattan clam chowder. This recipe for Manhattan clam chowder is a perfect example of how even the simplest recipe can be made elegant.
What is pressure cooking, how does it work and what benefits does it offer?
Pressure cooking is a technique that cooks food faster than conventional cooking methods. This method uses steam pressure to cook food evenly and quickly, preserving nutrients and retaining more of the original flavors.
Pressure cookers create steam pressure inside the pot by boiling water, which forces the lid down on the pot. This pressure creates a seal on the pot, which traps steam inside and pushes food up to be cooked.
The benefits of using a pressure cooker include: – Quicker cooking times
– You can cook meat and vegetables in less than half an hour in a pressure cooker, as opposed to 4 hours or more for conventional cooking methods like frying or roasting.
– More nutrients – Pressure cooking preserves nutrients like vitamins C and E, as well as minerals such as iron.
– Less dishes to wash – Cleaning up a pressure cooker is significantly easier than washing an oven or stovetop.
– Less fat – Fewer unnecessary fats are burned to cook food in the pressure cooker, and so less saturated fats are created.
What is a Manhattan clam chowder?
This recipe for a Manhattan clam chowder is a lighter version of the original. The pressure cooker makes it super easy to cook the clams and vegetables in a short amount of time.
Manhattan clam chowder is an easy, quick, and delicious soup that will be ready in no time. It’s perfect for busy weeknights when you don’t have much time to make dinner. It’s also great for entertaining guests because it can be served in individual bowls or on individual plates so everyone can enjoy their own portion.
Pressure Cooker Manhattan Clam Chowder
You may like as well:
- 1 pound (480 g) container shucked clams with juice
- 2-3 slices bacon, coarsely chopped
- 1 large yellow onion, peeled and chopped
- 3 ribs celery with leaves, diced
- 1 medium carrot, peeled and diced
- 1 small fennel bulb, trimmed,cored and chopped
- 1/2 teaspoon dried thyme
- 2 pinches cayenne pepper
- 1 ¼ pounds (600 g) Yucon Gold potatoes, peeled and diced
- 28 oz (840 ml) can whole plum tomatoes in juice, juice reserved, tomatoes chopped
- 3 cups (750 ml) bottled clam juice
- 2 cups (500 ml) chicken broth
- chopped green onions for garnish
- a very fruity virgin olive oil for drizzling
- salt and freshly ground black pepper to taste
Drain clams, reserving a liquid. Add reserved liquid to the other liquids as a part of the clam juice proportions (3 cups total). Chop the clams and set them aside.
Cook chopped bacon in an electric instant pot turned to saute mode. Using a slotted spoon, transfer to a paper towel and pat it dry. If the bacon has not rendered 3 tablespoons fat, add more butter or oil.
Add onion and cook, until it begins to soften (for about 3 minutes). Stir in celery, carrot, fennel, thyme, and cayenne pepper. Cook, stirring, for a further 1 minute.
Stir in potatoes, reserved bacon, and tomatoes with their juices. Gradually pour in the clam juice and broth. It will just cover cooked vegetables.
Close the pot and lock the lid Set the machine to cook at high pressure. Set the timer to cook for 10minutes
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker. Allow staying for 10 minutes.
Add chopped clams and bring to a simmer over medium heat. Season to taste with salt and black pepper.
Ladle clam chowder into soup bowls. Sprinkle with chopped green onions and drizzle with olive oil. Serve hot.