January 21: New England Clam Chowder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Clam Chowder
Categories: Potatoes, Vegetables, Seafood, Dairy, Pork
Yield: 4 servings

2 ts Olive oil
1 Yellow onion; diced
1 c Water
3 md Russet or yellow potatoes;
Peeled, diced
13 oz (2 cans) minced clams
- w/juice
1 c Frozen corn niblets
1 c Crumbled bacon
3 Celery ribs; in 1/4" pieces
2 c Milk
1 c Half & half
2 tb Melted butter
1/2 c Flour
Salt & pepper

Turn your Instant Pot the saute setting. When the
display says HOT add in the oil and swirl it around. Add
in the onion and saute for about 3-4 minutes, until
onions soften.

Add in the water, potatoes, clams with the juice, corn,
bacon and celery.

Cover and secure the lid. Make sure valve is set to
sealing. Set the manual/pressure cook button to 4
minutes. Once time is up let the pot sit there for 5
minutes (the display with read L0:05). Then move the
valve to venting. Remove the lid.

Warm up the milk and half and half in the microwave or
on the stove. It should be warm. Stir in the melted
butter. Then very slowly whisk in the flour a tablespoon
at a time. It should be lump free. Then stir this
mixture into the Instant Pot. Turn the Instant Pot to
the saute setting. The milk/flour mixture will thicken
the chowder in a few minutes. Stir constantly (for about
3 minutes) so that the bottom doesn’t burn.

Taste the chowder and then add salt and pepper as
needed.

Ladle into bowls and enjoy!

Yield: About 8 cups of chowder

RECIPE FROM: https://www.365daysofcrockpot.com

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