Happy National Clam Chowder Day! If you have not made clam chowder before, do not be afraid to try. It is easier than I ever thought, and using an electric pressure cooker makes it even easier.
It has become one of my absolute favorite dishes. It is not a food that I ate as a child. When I first ate it I was hooked. It was the creamy richness of the broth.
I did not make clam chowder myself until after The Hubs bought us an electric pressure cooker several years ago. Reminiscent of the first time I tasted Clam Chowder, the first time I made it from scratch was a turning point. It was so delicious and easy to make that it has become a staple in our home.
When I have the time, I make homemade bread bowls to serve the chowder in. Of course, that’s how D3 and D4 like it best. When I don’t serve the chowder in bread bowls I serve it with a crusty baguette.
Have you made Clam Chowder for yourself or loved ones? If not, this recipe will change that! You’ll be making this for your own family regularly, too!
Pressure Cooker Clam Chowder
- 1 Tablespoon olive oil
- 1 – 10 ounce can clams drained juice reserved
- ½ cup onion minced
- 2 cups vegetable broth
- 2 cups potatoes peeled and diced
- ¼ teaspoon Old Bay Seasoning
- ¼ teaspoon white pepper
- ½ teaspoon thyme
- 1 teaspoon salt
- 2 cups half and half
- 2 Tablespoons butter
Drain clams, reserve liquid. Add water to clam liquid to equal 2 cups.
Turn pressure cooker on to brown. Add oil and minced onion. Sauté until onion becomes translucent.
Add clam liquid and vegetable broth, potatoes, and seasonings. Turn pressure cooker to vegetable or soup setting. Close vent and set timer for 10 minutes.
Turn pressure cooker off, add clams, butter, and half and half. Stir well and serve immediately.
New England clam chowder, made as it should be,
is a dish to preach about, to chant praises and
sing hymns and burn incense before.
It is as American as the Stars and Stripes, as patriotic
as the national Anthem. It is Yankee Doodle in a kettle.
~ Joseph C Lincoln