Clam Chowder

 by Laura Pazzaglia,

by Laura Pazzaglia,

YIELD: 4-6 SERVINGS | PREP: 5m | COOK: 40m | TOTAL TIME: 50m


  • 11 oz strained frozen or canned clams 
  • 2 c clam juice (or liquid from packaged clams plus water) 
  • 1 c smoked and cured bacon, cubed 
  • 1 onion, finely chopped 
  • ½ c of white wine 
  • 2 medium potatoes, cubed 
  • 1 bay laurel leaf 
  • 1 sprig thyme 
  • 1 pinch, cayenne pepper (or red pepper flakes) 
  • 1 c of milk 
  • 1 c of cream 
  • 1 tbs butter 
  • 1 tbs flour 


  1. In the cold pressure cooker, with the top off, add the bacon. Prepare the cooker to sauté, and cook bacon. When the bacon releases its fat and begins to sizzle, add the onion, salt and pepper.
  2. When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the cooker to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if you do not have 2 cups of juice, compensate the rest with water), Bay Leaf, Thyme, and Cayenne Pepper. 
  3. Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 5 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist the valve on the lid to the “Steam Exhaust” position. 
  4. While pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended. To the uncovered cooker, add butter, sprinkle flour and strained clams. Enable the Sauté program, again, to simmer all of the ingredients in the pressure cooker for about 5 minutes or until thickened to the desired consistency. Serve garnished with soup crackers or inside a bread bowl.