soup - new england clam chowder (15 min IP)

By tinathorn

Ingredients

• 12-24 fresh clams (or 11 oz. or 300g strained frozen or canned clams)
• 2 cups Clam Juice (see instructions to make your own, above)
• 1 cup, smoked and cured bacon (or pancetta) cubed
• 1 medium onion, finely chopped
• 2 stalks of celery, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup (125ml) tarty white wine
• 2 Medium Potatoes, cubed skin on
• 1 Bay Laurel Leaf
• 1 Sprig Thyme
• 1 pinch, Cayenne pepper (or red pepper flakes)
• 1 cup (250ml) milk
• 1 cup (250ml) cream
• 1 tablespoon butter
• 1 tablespoon flour

Details

Servings 1
Preparation time 5mins
Cooking time 20mins
Adapted from hippressurecooking.com

Preparation

Step 1

In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it's fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium.
When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce.
Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if you do not have 2 cups of juice, compensate the rest with water), Bay Leaf, Thyme, and Cayenne Pepper.
Close and lock the lid of the pressure cooker.
For electric pressure cookers: Cook for 5 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
When time is up, open the cooker by releasing the pressure.
While the potaoes are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended.
To the open pressure cooker add the clam meat, cream, milk and roux.
Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes.
Serve garnished with soup crackers or inside a bread bowl.