Instant Pot Clam Chowder

Описание: Clam chowder is one of my favorite soups as it combines creaminess with briny clam juice to make a thick and hearty meal. Add some bacon and potatoes for extra flavor and satiety.

NOTES:
• Bacon? The bacon is optional (except in our house). If you want to skip it, start with 2 tablespoons of EVOO and start at step 2 (sautéeing veggies).
• Liquid Choices: Most of the flavor comes from the clam juices from the cans themselves and the extra bottle. Adding a little chicken broth adds another layer of flavor to keep things from being too one-note. You could use vegetable broth instead of chicken, but steer clear of beef – doesn’t fit the flavor profile.
• Want More Clams? I’ve found that these cans contain about ½ cup each of meat and juice. We need 3½ – 4 cups liquid total to make this recipe work with the current ratios of other ingredients. You can certainly add another one or two cans of clams, but then you may want to adjust down for the other liquids. For example, if you add two cans of clams, you’ll have an extra cup of clam juice which means you could omit the extra 8oz bottle of clam juice. Then you would have a lot more clam meat in the chowder which wouldn’t be a bad thing at all!

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IP Duo 6qt: https://amzn.to/434uiap

Today’s Ingredients:
6 oz thick cut bacon, ¼” chopped
1 large onion, small dice
2 medium carrots, small dice
2 medium ribs celery with leafy tops, small dice
1 TB anchovy paste
4 large cloves garlic, minced
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 bay leaf
1 cup chicken broth
1 lb potatoes, ¼ – ½” diced (any type, using Yukon Golds in the video)
3x 6.5 oz canned chopped clams (with juic)
8 oz bottle clam juice
S&P, to taste

Optional Toppings: oyster crackers, crispy bacon, fresh parsley, hot sauce, crusty bread, etc.

Instructions:
1. Preheat the Instant Pot on the highest SAUTÉ setting. Add bacon when the display reads “HOT.” Cook, stirring every so often, until the bacon is crispy and fat has rendered out. Scoop the bacon out to a paper towel lined plate and reserve to use as a topping at the end. Pour out excess fat, leaving 2 tablespoons in the pot.
2. Add onion, carrots, and celery. Cook, stirring once or twice, until the veggies are softened.
3. Add anchovy paste, garlic, thyme, salt, black pepper, red pepper flakes, and bay leaf. Cook, stirring continuously, for just another minute. No longer than a minute to avoid scorching the garlic.
4. Add chicken broth and deglaze the pot. Make sure to scrape up any stuck-on browned bits from the bottom of the pot during this step to avoid getting a “BURN” warning later.
5. Add potatoes, juice from the canned clams, and extra bottled clam juice. Reserve the clam meat to add later.
6. Lock and seal the lid and cook for 15 minutes on high followed by a quick pressure release. Find and discard the bay leaf.
7. Bring the pot back up to a low simmer on the lowest SAUTÉ setting. In a small bowl, whisk the heavy cream and flour together to make a thickener. Whisk the cream mixture into the pot. Continue stirring until everything is mixed in and the chowder starts to thicken. Let it simmer, stirring often, for a few minutes to cook out any raw flour taste. It will continue to thicken as you let it sit for 10 minutes before serving.
8. Serve with optional toppings and ENJOY!

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