New England Clam Chowder (Pressure Cooker) Recipe

Name: New England Clam Chowder (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 1/2-14 ounce) cans clams, minced; 1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced; 1 cup onion, chopped; 3 cups raw potatoes, diced, peeled; 1 teaspoon salt; 1/4 teaspoon white pepper; 2 cups half-and-half; 2 cups milk; 2 tablespoons butter; paprika; 1 pinch thyme (optional)

Servings: persons

3 (10 1/2-14 ounce) cans clams, minced
1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced
1 cup onion, chopped
3 cups raw potatoes, diced, peeled
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
2 cups milk
2 tablespoons butter
paprika
1 pinch thyme (optional)

1
Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside.
2
In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside.
3
Drain off all but 1/4 of the fat and saute onion for several minutes.
4
Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
5
Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
6
Remove from heat, depressurize and remove lid.
7
Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (10 1/2-14 ounce) cans clams, minced, 1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced, 1 cup onion, chopped, 3 cups raw potatoes, diced, peeled, and more.

Yes, New England Clam Chowder (Pressure Cooker) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New England Clam Chowder (Pressure Cooker)

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