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New England Clam Chowder |
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Serves: 5 Print this Recipe3 (10 1/2-ounce) cans minced clams 1/2 pound bacon 1 cup chopped celery 1 cup chopped onions 3 cups potatoes, peeled and diced Salt and pepper to taste 2 cups half and half 2 cups milk Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Drain clams and reserve liquid. Measure clam liquid; add enough water to make 3 cups liquid and set aside. In that pressure cooker, fry bacon until crisp. Remove bacon and sauté onion in remaining bacon fat until tender. Drain bacon fat and add celery, potatoes, salt, pepper, and remaining clam liquid with water. Bring to a boil, stirring often. Crumle the bacon and add to the cooker. Lock the lid in place and bring up to pressure according to manufacturers directions. When high pressure is reached lower heat to maintain it and cook for 5 min. Use quick relaease method to remove lid. Add half and half, milk, and clams. Simmer gently, but do not boil, until heated through. Serve immediately. New England Clam Chowder is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cream of Tomato Soup Cheese Potato Soup Jiffy Minestrone Roasted Red Pepper and Potato Soup Harvest Soup Southwestern Tortilla Soup Sweet Potato-n-Sausage Stew Chicken Stock Beef Stock Thanksgiving Turkey Stock Vegetable Stock Cold-Curing Chicken Soup Zesty Italian Soup Beef Bourguignon Easy Bouillabaisse Game-Night Stew Tortilla Soup New England Clam Chowder |
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