New England Clam Chowder Instant Pot (Video)

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Quicoman

13 oz Canned Clams (**2 x 6.5 oz cans containing clams in clam juice.)

2 cups potatoes (**peeled & diced into ½ inch cubes. I used Yukon Gold potatoes.)

1 cup onion (**roughly chopped. I used yellow onion)

¾ cup celery (**roughly chopped)

3 strips bacon (**roughly chopped)

1 tbsp Avocado oil

Salt (**according to your preference)

subheading: For the Roux:

¼ cups All-Purpose Flour

3 tbsp Unsalted Butter

Seasonings

1 tsp Ground Black Pepper

¼ tsp old bay seasoning

¼ tsp thyme (**dried thyme)

1 tbsp Worcestershire sauce

1 tsp Ground Black Pepper

1 Bay leaf

Liquid

1.5 cups chicken stock (** I used 1 tbsp better than Bouillon paste diluted in warm water)

1.25 cups clam juice (**juice reserved from the canned clams)

1 cup heavy cream (**Read NOTES below for sub)

Garnish

½ tbsp parsley (**fresh flat leaf parsley finely chopped)

2 tbsp fried bacon (**crispy fried bacon bits. You can use more.)

½ cup oyster crackers (**can use more or even less.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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