Pressure Cooker Manhattan Clam Chowder

2016-03-25
  • Yield : 6-8 soup bowls
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 7m
  • Ready In : 17m

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Nutritional Info

This information is per serving.

  • 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.

More Pressure Cooker Recipes

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. stand 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.

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