New England Clam Chowder (Pressure Cooker)

Recipe by hcopeland
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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