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Pressure-Cooker Red Clam Sauce

This recipe tastes as if you've been working on it all day. What a classy way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 5 min.
  • Makes
    4 servings


  • 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 linguine, cooked and drained


  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. When oil is hot, add onion; saute until tender. Add garlic; cook 1 minute longer. Press cancel.
  • Stir in the next 8 ingredients. Lock lid; close pressure-release vale. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Discard bay leaf. Serve with linguine.
Nutrition Facts
1 serving: 217 calories, 5g fat (0 saturated fat), 33mg cholesterol, 665mg sodium, 32g carbohydrate (10g sugars, 4g fiber), 14g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1/2 fat.

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Average Rating:
  • Donna
    Apr 4, 2019

    This sauce is an absolute winner!!! Quickly made in my beloved Instant Pot with ingredients that I keep stocked in my pantry. It's one of my "go to" recipes when I need to get dinner in a hurry. Served over whole wheat linguine or spaghetti along with a salad and garlic bread, it's simple and delicious - a dinner requested often by my family.

  • Shannon
    Feb 15, 2019

    The thyme in this recipe ruins it, it totally overpowers the sauce.