Pressure Cooker Red Clam Sauce Recipe

Pressure Cooker Red Clam Sauce Recipe
Pressure Cooker Red Clam Sauce Recipe photo by Taste of Home
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Pressure Cooker Red Clam Sauce Recipe

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This recipe tastes like it's been slaved over all day. What a great way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + releasing
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + releasing

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 hot cooked linguine, drained

Directions

Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil. Add onion; saute until tender. Add garlic; cook 1 minute longer.
Stir in next eight ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf. Serve with linguine. Yield: 4 servings.

Test Kitchen tips
  • This recipe uses many pantry staples you’re likely to have on hand.
  • Spaghetti or angel hair pasta also works well.
  • Originally published as Pressure Cooker Red Clam Sauce in One Pot Instant Pot Winter 2017

    • 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 hot cooked linguine, drained
    1. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil. Add onion; saute until tender. Add garlic; cook 1 minute longer.
    2. Stir in next eight ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf. Serve with linguine. Yield: 4 servings.

    Test Kitchen tips
  • This recipe uses many pantry staples you’re likely to have on hand.
  • Spaghetti or angel hair pasta also works well.
  • Originally published as Pressure Cooker Red Clam Sauce in One Pot Instant Pot Winter 2017

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