19.5ounces canned clams3 - 6.5-ounce cans, drained with liquid reserved
1cupbottled clam juiceor enough to equal 2 cups with reserved liquid
1.5poundsYukon gold or Russet potatoespeeled, cut into half-inch cubes
.75cupheavy creamcan substitute half & half
.75cupwhole milkI used lactose-free
1tablespoonflour or potato starch
Turn on your pressure cooker and press the Sauté button and add the chopped bacon. Cook, stirring occasionally until the bacon is cooked, but not crispy.
Drain clams and set aside, reserving the liquid.
Add the olive oil, onions, and carrots and stir to combine. Cook and continue stirring until the onion softens and turns translucent while scraping the bottom to remove any cooked on bits.
Stir in the minced garlic, thyme, rosemary, and pepper. Cook for one minute, stirring frequently.
Add the potatoes and clam juice, stir to combine. Press “Cancel” to turn off the Sauté function. Secure the lid and lock in place. Double check to make sure the seal release knob is in the “sealing” position.
Press the Pressure Cook or Manual button on High Pressure, and set the time for 4 minutes using the + or – buttons.
When the pot beeps, allow the pressure to release naturally for 3 minutes (do not touch anything). Press the seal release knob to release remaining pressure.
Remove the lid and stir soup to combine. Mash half of the potatoes with a potato masher, if desired.
Whisk flour with 4 tablespoons of milk in a small bowl until dissolved.
Press the Sauté until it reads Less for the lowest setting. Add the clams, milk, and cream. Stir and cook until heated through but not boiling, then stir in the flour mixture.
Turn off the pressure cooker, ladle into bowls and garnish with fresh thyme sprigs, chopped chives, or oyster crackers. Serve with lemon wedges to brighten the flavors and add a bit of tang!
Do not allow the soup to boil, it toughens the clams.
Be sure to scrape the bottom of the liner to remove ALL of the browned bits to reduce the risk of BURN notice.
If you receive a BURN notice, remove the lid and scrape the bottom until clear. Add additional liquid if need and replace the lid. Continue cooking following the instructions.
Minced celery, 2 stalks, can be substituted for the carrots.
Seafood stock or water can be substituted for the clam juice if needed.
Peel and chop potatoes while the bacon is cooking and place in a bowl filled with cold water until ready to use. Drain and remove as much liquid as possible before adding to the pressure cooker.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on in a saucepan over low heat.