Try this New England Clam Chowder recipe, or contribute your own.
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup white wine
- 1 cup cream
- 1 sprig thyme
- 1 leaf
- 1 onion (finely chopped)
- 300 grams clams (strained frozen or canned)
- 2 cups clam juice (or liquid from packages clams plus water)
- 1 cup bacon (smoked and cured cubed)
- 2 potatoes (cubed)
- 1 pinch cayenne pepper (or red pepper flakes)
- Carbohydrate 7.60435938178588 g
- Cholesterol 53.2257813721603 mg
- Fat 16.4314453486825 g
- Fiber 0.0925 g
- Protein 3.61006844380669 g
- Saturated Fat 10.1597837724559 g
- Serving Size 1 1 -6 serving (133g)
- Sodium 68.9350000983409 mg
- Sugar 7.51185938178588 g
- Trans Fat 1.03339156449571 g
- Calories 194 calories
Step-by-step
- Add cubed bacon to a cold Instant Pot. Press Sauté function and then adjust until the selection goes to "less"
- Once bacon releases its fat and begins to sizzle, add the onion, salt and pepper.
- Raise the heat of the Instant Pot by pressing Cancel, then Sauté again.
- Once the onions have softened, add the wine and scrape all of the brown bits at the bottom of the pot to incorporate them into your sauce (this process is called deglazing).
- Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if there is not 2 cups of clam juice, compensate this amount with water), bay leaf, thyme and cayenne pepper.
- Close and lock the lid of the Instant Pot. Press the Manual function and adjust the time to 5 minutes.
- While 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 well blended.
- When time is up, open the pot using the Quick Release method.
- To the uncovered pot, add the roux, milk, cream, and strained clams. Press Sauté and simmer all of the ingredients in the pressure cooker for about 5 minutes or until thickened to your desired consistency
- Serve garnished with soup crackers or in a fresh bread bowl. Enjoy!
Velvety broth coating the back of a spoon and tender chunks of potato define a proper bowl of chowder. Achieving this viscosity requires careful management of starch and dairy, since improper heat control can break emulsifications and curdle milk proteins. Pressure cooking extracts maximum flavor from the base ingredients quickly, but building body demands specific post-pressure interventions.
- Start the bacon in a cold pot to render the maximum amount of fat before the meat browns too quickly, leaving you with fond for deglazing.
- Deglaze thoroughly with white wine while scraping the bottom of the insert to incorporate caramelized proteins into the liquid.
- Cook the cubed potatoes under pressure for precisely five minutes so they soften on the exterior while retaining their structural integrity in the center.
- Whisk equal parts butter and flour over low heat to create a cooked roux, which prevents a raw flour taste from dulling the seafood flavors.
- Simmer the final dairy additions on a low setting for five minutes after the pressure cycle, as boiling milk and cream will cause separation and graininess.
