Pressure Cooker Manhattan Clam Chowder
- Cuisine: Canadian
- Course: Main Dish, Soup
- Skill Level: Advanced
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Add to favorites
- 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
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Nutritional Info
This information is per serving.
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Calories
269 -
Fat
6.8 g -
Cholesterol
29 mg -
Sodium
2002 mg -
Potassium
768 mg -
Carbohydrate
38 g -
Fiber
5.8 g -
Sugars
8 g -
Protein
14 g
Pressure cooker Manhattan clam chowder. This delicious soup cooked in a pressure cooker and uses quahog clams, also known as chowder clams, which have a firmer texture and stronger flavor than smaller littlenecks.
Pressure Cooker Manhattan Clam Chowder
Ingredients
- 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
Method
Step 1
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 aside.
Step 2
Add chopped bacon to pressure cooker and cook over medium heat until crisp. Using a slotted spoon, transfer to paper towel and pat it dry. If the bacon has not rendered 3 tablespoons fat, add more butter or oil.
Step 3
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.
Step 4
Stir in potatoes, reserved bacon and tomatoes with their juices. Gradually pour in the clam juice and broth. It will just cover cooked vegetables.
Step 5
Close pressure cooker. Set burner heat to high. When pressure cooker reaches high pressure, reduce burner heat to low.
Step 6
Remove the pot from the heat. Carefully open pressure cooker. Allow staying for 10 minutes.
Step 7
Add chopped clams and bring to a simmer over medium heat. Season to taste with salt and black pepper.
Step 8
Ladle clam chowder into soup bowls. Sprinkle with chopped green onions and drizzle with olive oil. Serve hot.
