pressure cooker manhattan clam chowder
(1 rating)
My family loves clam chowder so I make it when the weather gets colder. It is definitely a process but toatally worth it. This recipe allows for a quick chowder that still has a wonderful flavor infused by way of pressure cooking. The best part is that it's done in under an hour so that means you can make it during the work week.
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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
10 Min
method
Pressure Cooker/Instant Pot
Ingredients For pressure cooker manhattan clam chowder
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1 Tbspolive oil
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1/2 stickbutter, unsalted
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1 mdyellow onion
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2-3 stalkcelery, diced
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2 lgcarrots, peeled & diced
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1 lgparsnip, shredded *optional
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1 smzucchini, shredded *optional*
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3-4 mdpotatoes, peeled & diced
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1/4 call purpose flour
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1 cchardonnay (1 buy 4pk mini bottles)
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4 cchicken stock, no salt
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1 lgbay leaf. dried
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1 tspthyme, dried
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1 tspred pepper flakes
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2 Tbspworcestershire sauce
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2 clovegarlic, diced
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1/2 cantomato paste
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1 canstewed tomatoes with juice
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1 canbaby clams (strain & reserve juice)
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1 canevaporated milk
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2-4 pinchsalt and pepper
How To Make pressure cooker manhattan clam chowder
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1I use my electric pressure cooker for this recipe: Preheat electric pressure cooker using the Brown setting.
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2Add olive oil and 1/2 stick of butter to begin melting.
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3Menwhile dice onion, celery & carrot and shred parsnip & zucchini add to pressure cooker. Let veggies cook until softened about 5-6 minutes.
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4Sprinkle with flour and cook for 2-3 minutes to cook off the flour taste. You will have a roux that is like thick paste clumps that starts to brown a bit.
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5Slowly add chardonnay wine or 8oz of stock (if you don't want to use wine) then wisk gently for 3 -4 minutes to bring to a simmer until creamy.
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6Add chicken stock, reserved clam juice, herbs, red pepper flake, worcestershire sauce, garlic and chopped up tomatoes with the liquid. The cooker will be quite full.
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7Seal the pressure cooker and put on high or 15 psi for 10 minutes. Mine takes about 10 minutes to come up to pressure then counts down another 10 minutes.
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8Do a quick release and carefully open your pressure cooker. Be very careful it will be hot and steamy. Give it a stir. Add baby clams that you reserved and stir the heat of the chowder will lightly cook the clams for 5-10 minutes.
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9This Manhattan Clam Chowder is done! To make it extra special I love adding 1 can of evaporatd milk. This makes for a rich creamy tomoto base that is to die for. Be sure to taste and season with salt and pepper to your liking.
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10My boys like this with a good ol grilled cheese on white bread for dunking. Funny but good.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pressure Cooker Manhattan Clam Chowder:
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