New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Ingredients: 6 tbsp unsalted butter; 1 stalk celery (chopped); 1 medium carrot (peeled and chopped); 1 medium yellow onion (peeled and diced); 2 garlic cloves (peeled and minced); 1/2 tsp ground white pepper; 1/4 tsp dried thyme; 1/4 tsp dried oregano; 1/3 cup all-purpose flour; 4 cups Seafood Stock; 1 bay leaf; 1 lb russet potatoes (peeled and diced); 2 cans chopped clams (6 1/2 ounces each); 2 cups heavy cream; 1/3 cup chopped fresh chives

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Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8

Cost: $5.52 /serving

Author : I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Instructions

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Step 1

Press the Sauté button on the Instant Pot® and melt butter. Add celery, carrot, and onion and cook until tender, about 5 minutes. Add garlic, pepper, thyme, and oregano and cook until fragrant, about 30 seconds.

Step 2

Sprinkle flour over vegetables and mix well, then cook 1 minute until no dry flour remains. Slowly add stock, whisking constantly until smooth, then add bay leaf and potatoes. Press the Cancel button.

Step 3

Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 5 minutes.

Step 4

When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and stir in clams and cream. Discard bay leaf and serve immediately with chives for garnish.

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