This one pot, clam chowder is so delicious, you won't believe it came out of your kitchen!
Preparation time: 5 minutes
Cooking time: 17 minutes
Servings: 4
Ingredients:
1/2 pound lean bacon, diced
1 onion, minced
1 (10-ounce) can chopped clams in juice, juices reserved
1 (8-ounce) bottle clam juice
Water
2 potatoes, diced
1 pinch, red pepper flakes
1/2 teaspoon ground thyme
1 bay leaf
1 cup cream
1 cup milk
1 tablespoon flour
1 tablespoon butter
Salt, to taste
Pepper, to taste
Directions:
1. Add diced bacon to the pressure cooker, select the "brown" or "sauté" setting and cook until golden. When the bacon renders its fat, add onion, salt and pepper then cook until onions are tender.
2. Add some water to the clam juice to make it up to 2 cups. Pour the clam juice into the pressure cooker then add diced potatoes, pepper flakes, thyme and bay leaf.
4. Close the lid and lock. Cook for 6 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Carefully open the lid. Remove bay leaf and discard.
6. In the meantime, make a roux by mixing butter and flour together in a skillet. Heat on low heat and stir until blended.
7. Stir the roux into the pressure cooker then stir in the clam meat, milk and cream.
8. Select the "brown" or "sauté" setting and let simmer, uncovered for about 4-5 minutes.