Pressure Cooker Red Clam Sauce Food

RED CLAM SAUCE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

PRESSURE-COOKER CLAM SAUCE

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.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

EXCELLENT RED CLAM SAUCE

Steps:

• Heat oil in a saucepan on stove over medium heat.
• Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
• Add tomatoes, basil, oregano and thyme; stir well to combine.
• Simmer sauce until thickened, about 30 minutes, stirring occasionally.
• Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.

NEW ENGLAND CLAM CHOWDER (PRESSURE COOKER)

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.

PRESSURE COOKER MANHATTAN CLAM CHOWDER

Steps:

• 1. I use my electric pressure cooker for this recipe: Preheat electric pressure cooker using the Brown setting.
• 2. Add olive oil and 1/2 stick of butter to begin melting.
• 3. Menwhile dice onion, celery & carrot and shred parsnip & zucchini add to pressure cooker. Let veggies cook until softened about 5-6 minutes.
• 4. Sprinkle with flour and cook for 2-3 minutes to cook off the flour taste. You will have a roux that is like thick paste clumps that starts to brown a bit.
• 5. Slowly add chardonnay wine or 8oz of stock (if you don't want to use wine) then wisk gently for 3 -4 minutes to bring to a simmer until creamy.
• 6. Add chicken stock, reserved clam juice, herbs, red pepper flake, worcestershire sauce, garlic and chopped up tomatoes with the liquid. The cooker will be quite full.
• 7. Seal the pressure cooker and put on high or 15 psi for 10 minutes. Mine takes about 10 minutes to come up to pressure then counts down another 10 minutes.
• 8. Do a quick release and carefully open your pressure cooker. Be very careful it will be hot and steamy. Give it a stir. Add baby clams that you reserved and stir the heat of the chowder will lightly cook the clams for 5-10 minutes.
• 9. This Manhattan Clam Chowder is done! To make it extra special I love adding 1 can of evaporatd milk. This makes for a rich creamy tomoto base that is to die for. Be sure to taste and season with salt and pepper to your liking.
• 10. My boys like this with a good ol grilled cheese on white bread for dunking. Funny but good.

CROCK POT RED CLAM SAUCE

Steps:

• Cook the onions and garlic in hot oil until the onion is tender. Place onions and garlic to your crock pot.
• Stir in the undrained clams, undrained tomatoes, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt.
• Cook on LOW for 4 hours.
• Serve over hot cooked spaghetti.