Best 2 New England Clam Chowder Pressure Cooker Recipes

New England Clam Chowder, a creamy and hearty soup originating from the coastal regions of New England, is a delectable seafood dish enjoyed by many. This classic soup is characterized by its rich broth, tender clams, and an array of vegetables. Savor the harmonious blend of sweet clams, smoky bacon, and the comforting warmth of potatoes, carrots, celery, and onion.

The article presents three enticing variations of this beloved chowder: the traditional New England Clam Chowder, a Manhattan Clam Chowder infused with tomatoes and spices, and a hearty Corn Clam Chowder, where sweet corn adds a delightful twist. Each recipe offers a unique flavor profile that caters to diverse preferences, ensuring there's a perfect chowder for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Contest-Winning New England Clam Chowder image

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

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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

New England Clam Chowder image

Provided by Emeril Lagasse

Categories main-dish

Time 2h30m

Yield 4 quarts, 12 servings

Number Of Ingredients 16

Ingredients

6 sprigs fresh thyme
2 bay leaves
2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, or to taste
6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives or green onions
10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
6 slices bacon, cut crosswise into 1/2-inch strips
4 tablespoons unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
1 cup finely chopped onions
1 cup finely chopped celery
2 teaspoons minced garlic

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.

Tips:

Select the Freshest Clams: Use live, fresh clams for the best flavor and texture. Look for clams with tightly closed shells and no cracks or chips.
Properly Clean the Clams: Scrub the clams thoroughly under cold water to remove any dirt or debris. Remove the beards by pulling them out with your fingers.
Use High-Quality Ingredients: Choose fresh vegetables and herbs for the best flavor. Use unsalted butter and low-sodium chicken broth to control the saltiness of the chowder.
Cook the Bacon First: Cooking the bacon first adds a delicious smoky flavor to the chowder. Save some of the bacon fat to cook the vegetables for extra flavor.
Sauté the Vegetables: Sautéing the vegetables in the bacon fat brings out their natural sweetness and enhances the flavor of the chowder.
Deglaze the Pot with White Wine: Deglazing the pot with white wine adds a touch of acidity and depth of flavor to the chowder.
Use a Good Quality Clam Juice: Choose a clam juice that is made from fresh clams for the best flavor. If you can't find clam juice, you can use fish stock or chicken broth instead.
Cook the Chowder Under High Pressure: Cooking the chowder under high pressure in the pressure cooker helps to extract the flavors from the clams and vegetables quickly and efficiently.
Add the Clams at the End: Add the clams towards the end of the cooking time to prevent them from overcooking and becoming tough.
Garnish with Fresh Herbs: Garnish the chowder with fresh herbs like parsley, thyme, or chives for a pop of color and flavor.

Conclusion:

New England Clam Chowder is a classic American dish that is enjoyed by people of all ages. With the convenience of a pressure cooker, you can easily make a delicious and hearty bowl of clam chowder in a fraction of the time it takes to make it on the stovetop. By following these tips and using high-quality ingredients, you can create a restaurant-quality clam chowder that will impress your family and friends. So next time you're craving a comforting and flavorful meal, give this pressure cooker New England Clam Chowder a try!