Pressure Cooker Manhattan Clam Chowder

2016-03-25

Cuisine: Canadian
Course: Main Dish, Soup
Skill Level: Advanced
Add to favorites

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

Slava Bond

I'm cooking chef since 1986. My..

Average Member Rating

(3.3 / 5)

3.3 5 3

3people rated this recipe

Post Views: 3,935

Related Recipes:

Baked Crab-Stuffed Mushrooms Recipe
Slow Cooker Macaroni-Tomato Casserole Recipe
Slow Cooker Pumpkin Creme Brulee Recipe
Baked Mussels with Spinach and Cheese Recipe
Slow Cooker Potato Corn Chowder Recipe

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.