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Pressure Cooker New England Clam Chowder




Source of Recipe


Unknown


List of Ingredients




4 cans (10.5 oz. each) minced clams
1/2 lb. bacon
1 cup chopped onion
1 cup chopped celery
3 cups potatoes, peeled & diced
Salt & pepper to taste
2 cups half-and-half
2 cups milk
Garnish: sprinkling of paprika and crumbled bacon


Recipe



Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside. In the pressure cooker, fry bacon until crisp. Remove bacon and set aside to drain on paper towels. Sauté onion in remaining bacon fat until tender. Drain off all but 1/4 cup bacon fat and add potatoes, salt, pepper, and reserved clam liquid and water to cooker. Bring to a boil, stirring often. Crumble the bacon and add all but 1/3 cup to the cooker. Lock the lid in place and bring to pressure over high heat. When high pressure is reached, lower the heat to maintain it and cook for 8 minutes. Use the quick or cold water release method to reduce the pressure and remove the lid. Add half-and-half, milk, and clams. Simmer gently, but do not boil, until heated through. Garnish with paprika and crumbled bacon. Serve immediately.