New England Clam Chowder In Pressure Cooker Recipe

Cook Time: 30 min
Prep Time: 30 min
( Serves 6 )
3 can (14 oz.) clams (minced)
1/2 pound lean bacon (reserve some for garnish)
1 cup onion (chopped)
3 cup potatoes (diced and peeled)
1 teaspoon salt
1/4 teaspoon white pepper
2 cup half and half
2 cup milk
2 tablespoon butter
1 teaspoon 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 sauté 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.
Nutrition Information
Fat: 34.60 g Cholesterol: 127.20 mg
Calories: 542.30 Protein: 30.00 g

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