Pressure Cooker Clam Chowder
Member recipe by pazzaglia
15 minutes to Chowder:You sautee' the bacon and onions for 5 minutes, pressure cook the veggies for 5 minutes, add the cream and clams and simmer for just 5 minutes more. Wow! From the Hip Pressure Cooking website.
- 12-24 fresh clams or 300g of strained frozen or tinned clams
- 2 cups Clam Juice (see instructions to make your own, below)
- 1 cup, smoked and cured bacon or pancetta (cubed)
- 1 onion, finely chopped
- 1/2 cup of white wine
- 2 Medium Potatoes, cubed skin on
- 2 cups Clam Juice (liquid drained from fresh, frozen or tinned clams)
- 1 Bay Laurel Leaf
- 1 Sprig Thyme
- 1 pinch, cayanne pepper
- 1 cup of milk
- 1 cup of cream
- 1 tbsp butter
- 1 tbsp flour
- In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it's fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium.
- When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if you do not have 2 cups of juice, compensate the rest with weater), Bay Leaf, Thyme, and Cayanne Pepper.
- Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
- While your are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended.
- In the open pressure cooker add the clam meat, cream, milk and roux. Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes.
- Serve garnished with soup crackers or inside a bread bowl.