HOT CLAM DIP RECIPES

Steps:

• Mix clams, sour cream, cream cheese, lemon juice, Worcestershire sauce, and hot sauce in a medium bowl; season with salt and pepper. Top with chives and serve with chips alongside.
• Do Ahead: Dip can be made 1 day ahead. Cover and chill.
• See the rest of the Feast of the Seven Fishes menu here.

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