New England Clam Chowder Pressure Cooker
Pressure cooker recipe.
Steps
Drain clams and reserve liquid.
Measure clam liquid.
Add enough water to make 4 cups liquid and set aside.
In the pressure cooker , brown diced bacon until golden.
Remove bacon and set aside.
Drain off all but 1 / 4 of the fat and saute onion for several minutes.
Add potatoes , salt , pepper and reserved clam liquid and bring to a boil.
Seal , bring up to 15 lb.
Pressure , reduce heat to stabilize pressure and cook for 10 minutes.
Remove from heat , depressurize and remove lid.
Add half and half , milk , butter and clams.
Heat gently.
Serve immediately.
Ingredients
clams, lean bacon, onion, raw potatoes, salt, white pepper, half-and-half, milk, butter, paprika, thyme