Best 3 Pressure Cooker Clam Sauce Recipes

**Indulge in the Delights of Pressure Cooker Clam Sauce: A Culinary Journey Through Classic and Creative Recipes**

Embark on a culinary voyage with our comprehensive guide to pressure cooker clam sauce, a versatile dish that promises both convenience and culinary excellence. Discover the secrets to crafting a rich, flavorful sauce using fresh or canned clams, brimming with briny goodness. Explore a range of recipes that cater to diverse preferences, from traditional Italian preparations to innovative fusion creations. Learn how to elevate your clam sauce with a medley of herbs, spices, and vegetables, transforming it into a symphony of flavors. Whether you seek a quick and easy weeknight meal or an impressive dish for special occasions, our pressure cooker clam sauce recipes will guide you every step of the way. From classic spaghetti alle vongole to unique takes on linguine and clams, prepare to tantalize your taste buds and impress your loved ones with this culinary delight.

Here are our top 3 tried and tested recipes!

PRESSURE-COOKER RED CLAM SAUCE

Pressure-Cooker Red Clam Sauce image

This recipe tastes as if you've been working on it all day. What a classy way to jazz up pasta sauce! -JoAnn Brown, LaTrobe, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
6 ounces linguine, cooked and drained

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.

Nutrition Facts : Calories 302 calories, Fat 5g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 667mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 5g fiber), Protein 17g protein.

PRESSURE-COOKER CLAM SAUCE

Pressure-Cooker Clam Sauce image

I serve this bright and fresh clam sauce often, usually with pasta. But it's also delectable as a hot dip for special get-togethers. -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories Appetizers Dinner

Time 15m

Yield 4 cups.

Number Of Ingredients 18

Ingredients

4 tablespoons butter
2 tablespoons olive oil
1/2 cup finely chopped onion
8 ounces fresh mushrooms, chopped
2 garlic cloves, minced
2 cans (10 ounces each) whole baby clams
1/2 cup water
1/4 cup sherry
2 teaspoons lemon juice
1 bay leaf
3/4 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Hot cooked pasta
Grated Parmesan cheese, optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, cook and stir onion 2 minutes. Add mushrooms and garlic; cook 1 minute longer. Press cancel., Drain clams, reserving liquid; coarsely chop. Add clams, reserved clam juice and the next nine ingredients to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure. , Discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with grated Parmesan cheese and additional lemon juice and parsley.

Nutrition Facts : Calories 138 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

NEW ENGLAND CLAM CHOWDER (PRESSURE COOKER)

New England Clam Chowder (Pressure Cooker) image

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

Ingredients

3 (10 1/2-14 ounce) cans clams, minced
1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced
1 cup onion, chopped
3 cups raw potatoes, diced, peeled
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
2 cups milk
2 tablespoons butter
paprika
1 pinch thyme (optional)

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.

Tips:

Use a variety of clams for a more complex flavor. Manila clams, littleneck clams, and cherrystone clams are all good choices.
Be sure to purge the clams before cooking to remove any sand or grit.
Don't overcook the clams. They should be cooked just until they open, which will take about 2 minutes in a pressure cooker.
Add a splash of white wine or clam juice to the sauce for extra flavor.
Serve the clam sauce over pasta, rice, or vegetables.

Conclusion:

Pressure cooker clam sauce is a quick and easy way to make a delicious and flavorful seafood dish. With just a few simple ingredients, you can have a meal that is perfect for a weeknight dinner or a special occasion. So next time you're looking for a seafood recipe, give pressure cooker clam sauce a try.