Ingredients
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(3) 6.5 oz cans Chopped Clams
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1 12 cup clam juice ( from the cans above )
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5 slices Bacon, chopped into small bits
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3 Tbsp un-salted Butter
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1 Yellow Onion, diced
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1/4 tsp Thyme
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1 tbsp. minced garlic
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1/4 tsp Salt
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1/4 tsp Pepper
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4 cups diced Idaho Potatoes
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1 1/3 cups Half and Half
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1 Tbsp Corn Starch
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Green onions and bacon buts for garnish.
Instructions
- Turn on the pressure cooker's Sauté function.
- Add the chopped bacon.
- Stir until cooked.
- Add the butter, onion, and thyme.
- Cook until the onion turns translucent.
- Open the cans of clams and drain the clam juice into bowl.
- Set to the side.
- Add your clam juice to a liquid measuring cup.
- Add enough water to the clam juice to make 2 cups.
- Add the garlic, salt, and pepper to the Instant Pot.
- Cook for 1 minute, stirring frequently.
- Add the potatoes, and clam juice.
- Stir to combine.
- Put the lid on the Instant Pot and lock in place.
- Turn the steam release knob to the Seal position.
- Cancel the Sauté function.
- Set to Manual.
- Set to 4 minutes (High Pressure).
- Do a natural release for 4 minutes.
- Then do a controlled Quick Release.
- Turn the Sauté function.
- Add the clams and the half and half.
- Stir to combine.
- Add the corn starch and stir to combine.
- Turn off the saute' function.
