CLAM STUFFED MUSHROOM RECIPE RECIPES

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

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.