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
Thyme	1 sprig
Cayenne pepper	Pinch
Milk	1 cup
Cream	1 cup
Butter	1 tablespoon
Flour	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

Pale ale oven-roasted clams

Clams	2 pounds
Garlic, freshly minced	1 tablespoon
Red pepper flakes	¼ teaspoon
Plum tomatoes, chopped	2
Rosemary, freshly minced	1 teaspoon
Lemon, cut in half, and then cut into fourths	½
Pale ale beer	¼ cup
Butter	2 tablespoons
Rosemary	1 sprig

1. Preheat oven to 500°F. 
2. In a large bowl, toss the clams, garlic, pepper flakes, tomatoes, and minced rosemary. 
3. Transfer to a cast-iron skillet. 
4. Squeeze the lemon wedges over the clam mixture, and then drop the wedges into the dish. 
5. Pour the beer over the clams. 
6. Scatter the butter in pieces over the clams. 
7. Place the rosemary spring in the center. 
8. Roast for 14 to 15 minutes for small clams, or about 20 minutes for larger clams, until they open. 
9. Remove from the oven, and stir with a large spoon. 
10. Discard any clams that do not open. 

Minor adaption from the recipe in Kathy Casey’s Northwest Table.