CLAM IN A CAN RECIPES

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CLAM CHOWDER – INSTANT POT RECIPES



Clam Chowder – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

13 ounces chopped clams ( 2 cans , drained and juices reserved,)
5 slices bacon (diced)
1 onion (, finely diced)
3 tbsp butter
2 sprigs fresh tyme (or 1/4 tsp dried)
1 1/2 tsp celery seed (or 2 stalks celery, diced)
2 cloves garlic (, minced)
1 1/2 tsp kosher salt
1/4 tsp pepper
1 1/2 lbs gold potatoes (cut into 1/2 inch dice)
1/3 cups half and half
snipped chives (, for garnish)

Steps:

  • Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  • Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  • Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  • Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
  • Add garlic, salt and pepper and cook for 1-2 minutes more.
  • Add clam juice and potatoes and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  • Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  • Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  • Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  • Garnish with snipped chives

NEW ENGLAND CLAM CHOWDER II RECIPE | ALLRECIPES



New England Clam Chowder II Recipe | Allrecipes image

Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.

Provided by CHIEF2

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Seafood

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

4 slices bacon
½ cup chopped onion
4 potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
½ cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
  • In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
  • Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  • Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Nutrition Facts : Calories 525.5 calories, CarbohydrateContent 47.2 g, CholesterolContent 98 mg, FatContent 30.8 g, FiberContent 5.1 g, ProteinContent 16.3 g, SaturatedFatContent 15.5 g, SodiumContent 763 mg, SugarContent 2.7 g

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