27 December, 2016
InstaPot New England Clam Chowder
Posted in : All, Main Dish, Soups & Salads on by : Jeremy Korger
Servings: 6
Ingredients
2 cans chopped clams, juice reserved (6.5 oz. cans)
1 cup vegetable broth
1 cup bottled clam juice (in addition to reserved juice)
3 Tbsp. butter
3 Tbsp. flour
6 slices bacon, diced
1 medium onion, sliced
2 cloves minced garlic
3 stalks celery, diced
½ red pepper, diced
2 potatoes, diced
2 bay leaves
1 sprig thyme
Sea salt & fresh ground black pepper
1 cup heavy cream
Directions
1) Cook the bacon using the Sauté function of your Instant Pot. Brown until it’s crispy, then remove and set aside.
2) Add the onion, celery, red pepper and 2 tbsp. butter, cooking until vegetables are soft and slightly browned. Add garlic and cook for an additional minute.
3) Melt the remaining 1 tbsp butter and add the flour. Mix well to coat all the vegetables and bacon. Continue to cook for another 2 minutes.
4) Add the remaining ingredients, except for the cream. Stir in the bacon and blend the mixture well.
5) Secure the lid and press the Manual button. Cook on high pressure for 1 minute, then rapidly release the remaining pressure.
6) Add the cream and mix well.
7) Serve hot with oyster crackers and tobacco sauce.