Ingredients: |
Ingredients: 11oz - strained frozen or canned clams
2 c - clam juice or liquid from package clams
1 c - smoked bacon, cured & cubed
1 - onion, finely chopped
1/2 c - white wine
2 - medium potatoes, cubed
1 - bay leaf
1 - sprig thyme
1 - pinch cayenne pepper or red pepper flakes
1 c - milk
1 c - cream
1 Tbsp - butter
1 Tbsp - flour
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Directions: |
Directions:In the cold Insta Pot, with the lid off, add the bacon. Select [Saute'] and then switch to 'Less' mode or 'Low' temperature.
When the bacon releases its fat and it begins to sizzle, add the onion, salt, and pepper,
Raise the heat by selecting [Cancel] and then [Saute'] on 'High' mode or 'High' temperature.
When the onions have softened, add the wine and scrape all the brown delicious bits off the bottom of the inner pot to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if you do not have 2 cups of juice compensate with rest with water), bay leaf, thyme, and cayenne pepper.
Close and lock the lid of the Insta Pot. Select [Pressure Cook] or [Manual] and then adjust the [+] or [-] button to set 5 minutes of pressure cooking time.
When time is up, use the Quick release. Once pressure has released, open the lid.
While the pressure cooking, make a roux to thicken the chowder by blending equal amount of melted butter and flour (slowly) over low heat and stirring constantly with a small spoon until blended thoroughly.
To the uncovered pressure cooker, add the roux, milk, cream an strained clams. Select [Saute'] and simmer all of the ingredients in the inner pot for about 5 minutes or until thickened to the desired consistency.. |
This recipe for New England Clam Chowder is from