Creamy New England Clam Chowder in a Pressure Cooker
Warm up with this hearty and creamy New England Clam Chowder, perfectly made in a pressure cooker. This classic dish combines tender clams, savory bacon, and fresh potatoes in a rich, velvety broth that is both satisfying and comforting. The pressure cooking method not only enhances the flavors but also significantly reduces cooking time, making it an ideal choice for busy weeknights or a cozy gathering. Garnish with crispy bacon and a sprinkle of paprika for added flavor and presentation. Perfect for sharing, this chowder is a true taste of New England that both seafood lovers and chowder enthusiasts will adore.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Minced clams
3 (cans (10 1/2-14 ounces each), drained)
Lean bacon or salt pork
1/2 lb (diced)
Onion
1 cup (chopped)
Raw potatoes
3 cups (diced and peeled)
Salt
1 teaspoon (n/a)
White pepper
1/4 teaspoon (n/a)
Half-and-half
2 cups (n/a)
Milk
2 cups (n/a)
Butter
2 tablespoons (n/a)
Paprika
to taste (for garnish)
Thyme
1 pinch (optional)
Instructions
1
Begin by draining the clams and reserving the liquid. Measure the clam liquid and add enough water to make a total of 4 cups; set aside.
2
In the pressure cooker, add diced bacon and heat over medium heat. Sauté until the bacon is golden brown and crispy. Remove the bacon from the pot and set aside for garnishing later.
3
Drain off all but 1/4 of the bacon fat from the cooker. Add the chopped onion and sauté for 3-4 minutes or until translucent and fragrant.
4
Stir in the diced and peeled potatoes, salt, white pepper, and the reserved clam liquid mixture. Stir well and bring to a boil.
5
Once boiling, seal the pressure cooker lid and bring up to 15 lb of pressure. Reduce the heat to maintain pressure and cook for 10 minutes.
6
After cooking, remove from heat and allow the pressure to release naturally. Carefully remove the lid once the pressure has dropped.
7
Add the half-and-half, milk, butter, and the minced clams into the pot. Stir gently to combine and heat on low until warmed through, being careful not to let it boil.
8
Serve the chowder hot, garnished with the reserved crispy bacon, a sprinkle of paprika, and an optional pinch of thyme for added herbaceous flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe called?
This recipe is for Creamy New England Clam Chowder in a Pressure Cooker.
What type of cooking appliance is needed for this recipe?
This recipe requires a pressure cooker to enhance flavors and reduce cooking time.
How many cans of clams are required?
The recipe calls for 3 cans of minced clams, each between 10 1/2 and 14 ounces.
Should the clams be drained before use?
Yes, the clams should be drained, but make sure to reserve the liquid for the broth.
What type of meat provides the savory base for this chowder?
You can use 1/2 lb of diced lean bacon or salt pork.
How much onion is used in the recipe?
The recipe requires 1 cup of chopped onion.
What is the measurement for the potatoes?
Use 3 cups of diced and peeled raw potatoes.
How much liquid should be in the pot before pressure cooking?
You should have a total of 4 cups of liquid, comprised of the reserved clam juice and added water.
How much salt is needed for seasoning?
The recipe uses 1 teaspoon of salt.
What kind of pepper is used in this chowder?
The recipe calls for 1/4 teaspoon of white pepper.
How much half-and-half is required?
You will need 2 cups of half-and-half.
What is the quantity of milk needed?
The recipe requires 2 cups of milk.
How much butter is added to the chowder?
2 tablespoons of butter are added at the end of the cooking process.
What spices are used for garnish?
Paprika is used to taste, and an optional pinch of thyme can be added.
How should the bacon be prepared initially?
Sauté the diced bacon in the pressure cooker until it is golden brown and crispy, then remove and set aside.
How much bacon fat should remain in the pot for sautéing onions?
Drain off all but 1/4 of the bacon fat.
How long should the onions be sautéed?
Sauté the chopped onion for 3 to 4 minutes or until it is translucent and fragrant.
What level of pressure should the cooker reach?
The pressure cooker should be brought up to 15 lb of pressure.
What is the cooking time under pressure?
The chowder should cook for 10 minutes once pressure is reached.
How should the pressure be released after cooking?
Allow the pressure to release naturally after removing the pot from the heat.
When do you add the dairy and clams?
Add the half-and-half, milk, butter, and minced clams after the pressure has dropped and the lid is removed.
Is it okay to boil the chowder after adding the milk?
No, heat the chowder on low until warmed through, being careful not to let it boil.
What should be used as the final topping for the chowder?
Garnish with the reserved crispy bacon and a sprinkle of paprika.
Is thyme required for this recipe?
Thyme is optional and can be added as a pinch for herbaceous flavor.
What is the texture of this chowder?
The chowder features a rich, velvety broth with tender clams and fresh potatoes.
Can I use salt pork instead of bacon?
Yes, lean bacon or salt pork are both acceptable options for this recipe.
How many ingredients are in this recipe?
There are 11 ingredients listed for this recipe.
What makes this recipe ideal for weeknights?
The use of a pressure cooker significantly reduces the cooking time, making it convenient for busy nights.
Is this a New England style chowder?
Yes, it is a classic New England style clam chowder characterized by its creamy base.
What tags are associated with this recipe?
Tags include chowder, clam chowder, pressure cooker, seafood, comfort food, and New England.