Pressure Cooker Manhattan Clam Chowder
You should wait until the chowder is cooked to add any salt to this recipe as well. Serve with oyster crackers, dinner rolls, or toasted garlic bread.
Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium
- 2 cans (6 1⁄2 oz.) minced clams
- 2 slices bacon, chopped
- 2 stalks celery, finely diced
- 2 large carrots, peeled and finely diced
- 1 large sweet onion, peeled and diced
- 1 lb. red potatoes, peeled and diced
- 1 can (28 oz.) diced tomatoes
- 1⁄4 tsp. dried thyme
- 1⁄8 tsp. dried oregano
- 1⁄2 tsp. freshly ground black pepper
- 1⁄4 cup finely chopped fresh parsley
- Drain the clams, reserving the liquid. Set the clams and liquid aside.
- In an uncovered pressure cooker, fry bacon over medium-high heat until crispy. Add celery and carrots and sauté for 3 minutes. Add onion and sauté for 3 minutes. Stir in the potatoes and stir-fry to coat the potatoes in the fat. Stir in clam liquid, tomatoes, parsley, thyme, and oregano. Close and lock the lid.
- Turn the heat to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 5 to 7 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 15 minutes before carefully releasing any residual pressure.
- Stir in the reserved clams and pepper. Bring to a simmer and then serve with fresh parsley.