Clam Chowder

A thick and creamy clam chowder with a real wow factor! This delicious chowder is a perfect winter soup but can also be enjoyed all year round. Smoky bacon and fresh thyme flavors perfectly complement the clams. Serve with a loaf of fresh crusty bread or soup crackers.

Details

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Kcal per serve: 610

Ingredients

• 1 tbsp. butter
• 1⁄2 cup smoked dry-cured bacon or pancetta, diced
• 1 medium white onion
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1⁄2 cup dry white wine
• 2 cups (16 fl. oz.) clam juice
• 2 medium potatoes, peeled and diced
• 2 bay leaves
• 2 sprigs fresh thyme
• 1⁄3 tsp. freshly ground black pepper
• 2 cups half and half
• 11 oz. canned whole baby clams, dried liquid reserved
• sea salt to taste

• 1 -2 tbsp. cornstarch dissolved in water

Preparation

1. Set the InstantPot to Sauté (Less/Low) and add the butter and bacon (or pancetta). Sauté for 3 minutes. Add the onion and celery and sauté for another 2 minutes. Add the garlic and sauté for another minute. Add the wine and cook for a further minute, or until reduced by half, stirring to scrap off any bits stuck to the bottom of the pot.
2. Add the liquid from the canned clams, clam juice, potatoes, bay leaves, thyme and pepper. Set the InstantPot to Manual (More/High) for 5 minutes. When done release the pressure manually and remove the lid.
3. Set the InstantPot to Sauté (Less) and stir in the half and half and clams. Simmer for 5 minutes, stirring occasionally. Taste and add salt if desired. Remove the thyme stalks and bay leaves.
4. Gradually add the cornstarch mixture, stirring constantly, until you have the desired thickness.

Cooking Tips

You can make your own half and half by blending together

equal quantities of whole milk and single cream. For richer

tasting chowder use 1 1⁄2 cups single cream and 1⁄2 cup whole

milk.