New England Clam Chowder (pressure Cooker)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 (10 1/2-14 ounce) cans clams, minced
• 1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt lamb, diced
• 1 cup onion, chopped
• 3 cups raw potatoes, diced, peeled
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups half-and-half
• 2 cups milk
• 2 tablespoons butter
• paprika
• 1 pinch thyme (optional)

Recipe

• 1 drain clams and reserve liquid. measure clam liquid; add enough water to make 4 cups liquid and set aside.
• 2 in the pressure cooker, brown diced bacon until golden. remove bacon and set aside.
• 3 drain off all but 1/4 of the fat and saute onion for several minutes.
• 4 add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
• 5 seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
• 6 remove from heat, depressurize and remove lid.
• 7 add half and half, milk, butter and clams; heat gently (but do not boil). serve immediately.