Pressure Cooker Clam Sauce Recipes

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. When oil is hot, add onion; saute until tender. Add garlic; cook 1 minute longer. Press cancel., Stir in the next 8 ingredients. Lock lid; close pressure-release vale. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Discard bay leaf. Serve with linguine.

Steps:

• Heat butter and oil in a skillet over medium-high heat. Add onion; cook and stir 5 minutes. Add mushrooms and garlic; cook until vegetables are tender, 5 minutes more., Drain clams, reserving liquid; coarsely chop. Place clams, reserved clam juice, mushroom mixture and the next 9 ingredients in a 5-qt. slow cooker. Cook, covered, on low for 3 hours. Remove and discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with optional ingredients.

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Steps:

• 1. I use my electric pressure cooker for this recipe: Preheat electric pressure cooker using the Brown setting.
• 2. Add olive oil and 1/2 stick of butter to begin melting.
• 3. Menwhile dice onion, celery & carrot and shred parsnip & zucchini add to pressure cooker. Let veggies cook until softened about 5-6 minutes.
• 4. Sprinkle 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.
• 5. Slowly 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.
• 6. Add 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.
• 7. Seal 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.
• 8. Do 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.
• 9. This 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.
• 10. My boys like this with a good ol grilled cheese on white bread for dunking. Funny but good.

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.

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.