Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Pressure Cooker New Englad Clam Chowder




Source of Recipe


Pat_T






List of Ingredients



• 4 (10 1/2 ounce) cans minced clams
  
• 1/2 pound bacon
  
• 1 cup chopped onion
  
• 1 cup chopped celery
  
• 3 cups potatoes, peeled and diced
  
• Salt and pepper, to taste
  
• 2 cups half and half
  
• 2 cups milk
  
• Garnish: Sprinkling of paprika and crumbled bacon
  






Instructions



1. Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups and set aside. In the pressure cooker, fry bacon until crisp. Remove bacon and set aside to drain on paper towels. Saute onion in remaining bacon fat until tender. Drain off all but 1/4 cup bacon fat and add potatoes, salt, pepper, 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.