Instant Pot New England Clam Chowder
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 teaspoon pepper
- 3 tablespoons flour
- 1 tablespoon sherry optional
- 5 strips bacon diced
- 1 medium onion processed
- 2 celery stalks processed, reserve leaves
- 1 pound potatoes peeled and chopped
- 3 1/2 cups clam juice
- 4 cans chopped clams
- 1/4 teaspoon dry thyme
- Carbohydrate 30.5938090985891 g
- Cholesterol 66.9419666689329 mg
- Fat 13.988730746102 g
- Fiber 2.8716899367604 g
- Protein 16.4659298033813 g
- Saturated Fat 7.54758423889444 g
- Serving Size 1 1 Serving (442g)
- Sodium 392.980109358574 mg
- Sugar 27.7221191618287 g
- Trans Fat 1.4719344682383 g
- Calories 317 calories
Set the pot on sauté mode and fry the bacon until it is crisp. Remove and reserve bacon bits. Add the celery and the onions to the pot and sauté for around 2 - 3 minutes, stirring constantly. Add the flour to the pot and mix in well. Add the clam juice (not the clams), thyme, chopped celery leaves and the potatoes into the pot. Stir it up to mix well. Secure the lid and close the pressure valve. Cancel the sauté mode and set the pot manually for high pressure and 5 minutes. Press start. When it is done do a quick release. Push the cancel button and set the pot to sauté again. Push start. Add in the clams, cream, salt and the pepper. Bring to a simmer while stirring. Simmer for about 2 more minutes, while stirring. Taste and season as necessary. Cancel the sauté mode and set the pot to keep warm. Serve hot with bacon, oyster crackers and a pat of butter on top.
