INSTANT POT CLAM CHOWDER
Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.
Nutrition Facts : Calories 227 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 673mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
EASY INSTANT POT® CLAM CHOWDER
You won't believe this clam chowder can be made so fast in the Instant Pot®. Serve with crusty bread, if desired.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
- Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 43.4 g, Cholesterol 99.6 mg, Fat 10 g, Fiber 2.7 g, Protein 38.5 g, SaturatedFat 4.2 g, Sodium 449.5 mg, Sugar 9.8 g
PRESSURE-COOKER SONORAN CLAM CHOWDER
Being from New England originally I always appreciated a good rich clam chowder, but living in the Southwest the past 35 years I have learned to appreciate the Sonoran flavors. This recipe blends a comfort food memory with my current home flavor profiles. -James Scott, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Cook and stir onion, red pepper and chiles until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel., Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select sauté setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 271 calories, Fat 15g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 935mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
PRESSURE COOKER MANHATTAN CLAM CHOWDER
My family loves clam chowder so I make it when the weather gets colder. It is definitely a process but toatally worth it. This recipe allows for a quick chowder that still has a wonderful flavor infused by way of pressure cooking. The best part is that it's done in under an hour so that means you can make it during the work...
Provided by Dawn Whitted
Categories Other Appetizers
Time 20m
Number Of Ingredients 21
Steps:
- 1. I use my electric pressure cooker for this recipe: Preheat electric pressure cooker using the Brown setting.
- 2. Add olive oil and 1/2 stick of butter to begin melting.
- 3. Menwhile dice onion, celery & carrot and shred parsnip & zucchini add to pressure cooker. Let veggies cook until softened about 5-6 minutes.
- 4. Sprinkle with flour and cook for 2-3 minutes to cook off the flour taste. You will have a roux that is like thick paste clumps that starts to brown a bit.
- 5. Slowly add chardonnay wine or 8oz of stock (if you don't want to use wine) then wisk gently for 3 -4 minutes to bring to a simmer until creamy.
- 6. Add chicken stock, reserved clam juice, herbs, red pepper flake, worcestershire sauce, garlic and chopped up tomatoes with the liquid. The cooker will be quite full.
- 7. Seal the pressure cooker and put on high or 15 psi for 10 minutes. Mine takes about 10 minutes to come up to pressure then counts down another 10 minutes.
- 8. Do a quick release and carefully open your pressure cooker. Be very careful it will be hot and steamy. Give it a stir. Add baby clams that you reserved and stir the heat of the chowder will lightly cook the clams for 5-10 minutes.
- 9. This Manhattan Clam Chowder is done! To make it extra special I love adding 1 can of evaporatd milk. This makes for a rich creamy tomoto base that is to die for. Be sure to taste and season with salt and pepper to your liking.
- 10. My boys like this with a good ol grilled cheese on white bread for dunking. Funny but good.
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INSTANT POT CLAM CHOWDER - TESTED BY AMY + JACKY
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5/5 (37)Total Time 45 minsCategory SoupCalories 266 per serving
- Crisp Bacon: Add bacon in Instant Pot. Heat up Instant Pot using Sauté More function. Stir occasionally and allow bacon to crisp. Remove bacon and place them on a paper towel to absorb the excess fat.
- Saute Onions, Garlic, and Vegetables: Add diced onion in bacon fat, saute until softened (roughly 3 minutes). Add in 2 bay leaves, ½ tsp (0.8g) dried thyme, minced garlic, diced celeries, and carrots, then saute for another minute.
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