15 Minute New England Clam Chowder

 

11 oz. fresh clams 12-24

2 C. clam juice (see instructions to make your own, above)

1 C. smoked and cured bacon (or pancetta) cubed

1 medium onion finely chopped

1 tsp. salt

1/4 tsp. pepper

1/2 C. tarty white wine

2 Medium potatoes cubed skin on

1 Bay Laurel Leaf

1 Sprig Thyme

1 pinch cayenne pepper (or red pepper flakes)

1 C. milk

1 C. cream

1 T. butter

1 T. flour

 

Prepare the clams and make your own clam juice as detailed, above. In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it’s fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium. When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice. If you do not have 2 C. of juice, compensate the rest with water. Bay Leaf, Thyme, and Cayenne Pepper. Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure. When time is up, open the cooker by releasing the pressure. While the potatoes are 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 both well blended. To the open pressure cooker add the clam meat, cream, milk and roux. Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes. Serve garnished with soup crackers or inside a bread bowl.