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. Saut� 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.
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