Pressure Cooked Clam Chowder
Pressure Cooked Clam Chowder is a creamy, comforting dish that captures the essence of coastal cuisine in under 30 minutes. This quick recipe combines fresh clams, smoky bacon, and tender potatoes in a rich broth, making it perfect for chilly nights or gatherings. With its luxurious texture and vibrant flavors, this chowder will warm your heart and delight your taste buds with every spoonful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Coastal
Ingredients
Scale
- 1 pound fresh clams, cleaned
- 4 slices bacon, chopped
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 medium onion, diced
- 2 stalks celery, chopped
- 1 cup heavy cream
- 4 cups clam juice or water
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Set the pressure cooker to sauté mode. Cook the chopped bacon until crispy.
- Add diced onion and chopped celery; sauté for about five minutes until softened.
- Stir in diced potatoes and dried thyme, mixing well.
- Pour in clam juice or water until ingredients are just covered (about four cups).
- Seal the lid and set to high pressure for eight minutes.
- Carefully release pressure. Stir in heavy cream, season with salt and pepper, and fold in fresh clams until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Substitute fresh clams with canned clams if needed; adjust cooking time accordingly. For a vegetarian option, replace clams with mushrooms for added umami flavor.