New England Clam Chowder
- Serves 8
- 3 lbs. clams, rinsed (may substitute with 3 lb. canned clams)
- 1/4 lb. salt pork, cubed (may substitute with pancetta)
- 1 cup onion, diced in 1/4 inch cubes
- 1 cup celery, diced in l/4 inches cubes
- 2 cups potatoes, diced in 1/4 inch cubes
- l bay leaf
- 1/2 tsp. fresh thyme leaves, chopped
- 2 cups milk, (may use half and half for thicker soup)
- 1 cup cream
- 1/2 cup butter
- 1/4 cup flour
- salt and pepper
1.Add washed clams and 1/2 cup water in pressure cooker.
2.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
3.Turn down the heat. Cook for 2-3 minutes.
4.Turn off the heat and allow the cooker to sit for another 2-3 minutes . Then release the pressure by slowly pressing the button on the handle. Once all pressure is released, open the lid.
5.Shuck and chop the clams when cool enough, reserve the cooking liquid from the cooker. Heat up empty pressure cooker over medium heat again and add the salt pork, fry until all fat is rendered.
6.Add onion and celery and sauté until onions are translucent without browning it (reduce heat if needed).
7.Add butter and when melted, blend in flour, stirring for 3-4 minutes.
8.Add reserved clam juice and milk, potatoes, bay leave and thyme.
9.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
10.Turn down the heat. Cook for 8 minutes.
11.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
12.Once all pressure is released, open the lid.
13.Add the cream and boil for 2 minutes, remove heat and add the chopped clam.
14.Taste and add more salt or pepper if needed.
15.Serve right way and garnish with chopped chives or parsley.