New England Clam Chowder
- Contains Dairy
- Contains Shellfish
Ingredients
- 1 tablespoon butter
- 4 strips bacon, cut in 1/4-inch pieces
- 1 large onion, peeled, minced
- 2 ribs celery, minced
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 3 cans (6.5 ounces each) clams, drained, juice reserved
- 4 cups clam juice, chicken, or vegetable stock
- 2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
- 1 sprig fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups heavy cream
Instructions
Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 3 minutes.
Step 2
After 3 minutes, add butter and bacon. Allow the bacon to render and crisp for 5 minutes, then add the onion, celery, garlic powder, salt, and pepper. Cook for 10 minutes, until onions are translucent.
Step 3
Add reserved clam juice, stock, potatoes, thyme, and bay leaf. Stir to combine. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE and set to LOW. Set time to 1 minute. Select START/STOP to begin.
Step 5
While the unit is cooking, stir together 2 tablespoons cornstarch and water in a small bowl.
Step 6
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7
Select SEAR/SAUTÉ and set to HIGH.
Step 8
Remove the thyme and bay leaf and add in the cream, cornstarch slurry, and canned clams. Simmer, stirring occasionally, for 5 to 10 minutes to thicken.
Step 9
When cooking is complete, chowder is ready to serve.