Dice and cut all veggies and place Carrots, Celery and Red Pepper in one bowl and place Leeks, Turnips and Radish in a second Bowl. Set aside.
Drain and separate Clams from Clam Juice and place Clams in refrigerator for later. Reserve Clam Juice.
Select Sauté or Browning on Pressure Cooker and wait for Pot to fully heat.
Add Chopped Bacon to cooking pot. Spread evenly across the bottom of the pot and allow to render, untouched for a couple of minutes.
Once Bacon Fat has begun to turn brown, stir and scrape bits off bottom of pot. Carefully pour out a little Bacon Fat, leaving about 2 Tablespoons in the cooking pot.
Add Leeks, Carrots and Peppers to cooking pot and adjust Sauté to High. As veggies begin to release water, use your Spatula to deglaze cooking pot, so that nothing is stuck on the bottom. Sauté for about 5 minutes.
Add Minced Garlic, Sambal Oelek Chili Paste, Oregano, Thyme and Salt. Sauté for another minute, or until most of the liquid has evaporated and the seasonings are fully incorporated.
Pour in reserved Clam Juice and both bottles of Clam Juice, Diced Tomatoes, Crushed Tomatoes and Tomato Paste. Stir to incorporate.
Add in Radishes, Turnips and Bay Leaves to the cooking pot.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait at least 15 minutes and then slowly release the rest of the pressure.
Remove Lid and stir in Parsley and Clams.
Place in bowls and serve with a sprinkle of Grated Parmesan Cheese.
If you cannot find Clam Juice, use the Better Than Bouillon Clam Base and mix 2 teaspoons of Base to 16 ounces of Fresh Water.If using Fresh Clams, add them after pressure has been released. Use the Sauté/High and in just a few minutes, the shells will open.