78 Pressure-Cooker Recipes for Easy, Flavor-Packed Meals

How to Make Pasta Sauce

The Best Pressure Cookers of 2024, According to Our Test Kitchen Experts

How to Cook Crab Legs, 4 Ways

9 Chili Pepper Sauce Recipes You Have to Try

Our Best Shrimp Scampi Recipes

The Presto Electric Pressure Canner, Tested and Reviewed by a Chef

Cooking Raw Shrimp

12 Seafood Tools for Cooking Crab, Clams and Other Shellfish

How to Make the Best Marinara Sauce

Presenting the Winners from Our Modern Pressure Cooker Contest

How to Make the Best Lobster Bisque

The Ultimate Guide to Pasta Sauce

92 Instant Pot Recipes that Put Your Pressure Cooker to Work

The Fastest Seafood Dinners We’ve Ever Made

The Secret Technique for Getting Big Flavor out of a Tiny Can of Tomato Paste

How to Cook Shrimp Perfectly Every Time

Our Best Cranberry Sauce Recipes

Our Pros Found the Best Jarred Pasta Sauce to Stock Your Pantry

This Popular Pressure Cooker Is Being Recalled—Here's What We Know

TEST KITCHEN APPROVED

Pressure-Cooker Red Clam Sauce

Name: Pressure-Cooker Red Clam Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
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 linguine, cooked and drained

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 5 min.

By Taste Of Home Editorial Team

Recipe by JoAnn Brown, Latrobe, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

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

TEST KITCHEN APPROVED

Pressure-Cooker Red Clam Sauce

1 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:5 min

Save Saved Saving email print

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 linguine, cooked and drained

Text Ingredients

Shop Recipe

Directions

1
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.

2
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.