Pressure Cooker Manhattan Clam Chowder

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.