Pressure Cooker New England Clam Chowder
The clams and their liquid will be salty, so wait until the chowder is cooked to add any salt. Serve with oyster crackers or toasted, buttered sourdough bread.
Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy
- 4 cans (6 1⁄2 oz.) chopped clams
- 4 slices bacon, diced
- 1 stalk celery, finely diced
- 2 large shallots, peeled and minced
- 1 lb. red potatoes, peeled and diced
- 2 1⁄2 cups unsalted chicken broth
- 1 Tbsp. chopped fresh thyme
- 2 cups whole milk
- 1 cup heavy cream
- 1⁄4 tsp. salt
- 1⁄4 cup crumbled fried onions
- 1⁄8 tsp. freshly ground black pepper
- Drain the clams. Reserve the liquid to add along with the broth. Set the clams aside.
- Fry bacon over medium-high heat. Add celery; sauté for 3 minutes. Add shallots; sauté for 3 minutes. Stir in the potatoes; stir-fry to coat the potatoes in the fat. Stir in clam liquid, broth, and thyme.
- Lock lid and bring to high pressure; maintain pressure for 5 minutes. Lower the heat to warm and allow pressure to drop naturally for 10 minutes. Quick-release any remaining pressure and remove the lid.
- Stir in the milk, cream, and reserved clams. Bring to a simmer for 5 minutes. Add salt. Top with fried onions and pepper to serve.