New England Style Clam Chowder

[Company]

Makes 8 servings

• ½ lb. bacon, cut into ¼-inch pieces
• 3 medium potatoes, peeled and cut into ½-inch chunks (about 3 cups)
• 3 10-oz. cans whole baby clams with juice
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 bay leaves
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 cup milk
• 2 cups half-and-half
• 3 Tbsp. all-purpose flour
• 2 Tbsp. butter, melted
• Oyster crackers (optional)
• Fresh thyme (optional)

Fast 5-minute cook time

In a 6-qt. electric pressure cooker use the saute setting to cook bacon until crisp. For a stove-top cooker, cook directly in the pot over medium heat. Drain off fat. Reserve half the bacon to top chowder. Stir remaining bacon to scrape up any browned bits from bottom of pot. Add potatoes, juice from the clams (reserve clams), onion, garlic, bay leaves, salt, and pepper. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat to maintain steady pressure. Cook 5 minutes. Remove from heat.

For both models, quickly release pressure. Carefully open lid. In a small bowl whisk together milk, half-and-half, flour, and butter. Gently stir milk mixture into pot. For an electric cooker, use the saute setting to bring to a simmer. Cook 5 minutes or until thickened and bubbly. Stir in the reserved clams. Simmer 1 minute more. For a stove-top cooker, cook directly in the pot. Remove and discard bay leaves. Top servings with reserved bacon, additional pepper, and, if desired, crackers and thyme.

Slow 5-hour low or 2½-hour high cook time + 30 minutes high

In a large skillet cook bacon until crisp; transfer to paper towels to drain. Reserve half the bacon to top chowder. In a 4- to 5-qt. slow cooker combine half the cooked bacon, the potatoes, juice from the clams (reserve clams), onion, garlic, bay leaves, salt, and pepper. Cover and cook on low 5 to 6 hours or high 2½ to 3 hours. Refrigerate reserved bacon and clams.

Meanwhile, in a small bowl whisk together milk, half-and-half, flour, and butter. Let stand at room temperature 30 minutes. If using low heat, turn to high. Gently stir milk mixture into cooker. Cover and cook 30 to 40 minutes more or until thickened and bubbly. Gently stir in reserved clams. Turn off cooker. Cover and let stand 10 minutes. Remove and discard bay leaves. Top servings with reserved bacon, additional pepper, and, if desired, crackers and thyme.

per serving 312 cal., 15 g fat (7 g sat. fat), 116 mg chol., 898 mg sodium, 23 g carb., 1 g fiber, 5 g sugars, 25 g pro.

go fresh

If you are fortunate enough to find them, two pints of shucked fresh clams with liquid can be substituted for canned clams.