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Tuesday, April 21

New England clam chowder

Clams, canned or frozen; strained
11 ounces
Clam juice (or juice from packaged clams plus water)
2 cups
Bacon, smoked, cured, cubed
1 cup
Onion, finely chopped
1 large
Wine, white
½ cup
Potatoes, cubed
2 medium
Bay leaf
1 sprig
Cayenne pepper
1 cup
1 cup
1 tablespoon
1 tablespoon
Note: This recipe calls for an Instant Pot electric pressure cooker.
  1. In a cold pressure cooker with the lid removed, add the bacon, press Sauté and then Adjust until the selection indicates "Less".
  2. When the bacon releases its fat and it begins to sizzle, add the onion, and season with salt and pepper.
  3. Raise the heat by pressing Cancel, and then Sauté.
  4. When the onions have softened, add the wine and scrape all the brown bits off the bottom of the cooker.
  5. Let the wine evaporate almost completely and then add the potatoes, clam juice, bay leaf, thyme, and cayenne.
  6. Close and lock the pressure cooker lid.
  7. Press Manual and then use the + or - button to select 5 minutes of pressure cooking time.
  8. Release the pressure instantly by pressing Cancel and then twisting the steam release handle on the side to the "Venting" position.
  9. Meanwhile, make a roux to thicken the chowder by blending the butter and flour over low heat and stirring constantly with a small wooden spoon until they are well blended.
  10. Add the roux, milk, cream, and strained clams to the pressure cooker.
  11. Press Sauté and simmer for about 5 minutes, or until thickened to the desired consistency.
Recipe by Laura Pazzaglia in Instant Pot Electric Pressure Cooker Recipes, second edition

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