NEW ENGLAND CLAM CHOWDER (PRESSURE COOKER)
Make and share this New England Clam Chowder (Pressure Cooker) recipe from Food.com.
Provided by hcopeland
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
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 (mixed with water) 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 (but do not boil). Serve immediately.
NEW ENGLAND CLAM CHOWDER
Provided by Emeril Lagasse
Categories main-dish
Time 2h30m
Yield 4 quarts, 12 servings
Number Of Ingredients 16
Steps:
- In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
- Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
- Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
- Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.
INSTANT POT® CLAM CHOWDER
New England-style clam chowder is easy to make and is wonderful on those cold, chilly days. Serve with lots of crusty bread to soak up the last dredges in the bowl. I've chosen not to add any additional salt as the sodium content varies considerably between brands of clams. Taste and add salt at the end, if necessary.
Provided by Bren
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.
- Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 17.7 g, Cholesterol 76.2 mg, Fat 11.4 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 403.9 mg, Sugar 1.7 g
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
NEW ENGLAND CLAM CHOWDER I
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g
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