NEW ENGLAND CLAM CHOWDER

10 MINUTE COOK TIME

Ingredients:

• 25 clams
• 6 cups clam broth
• 3 tbsp. butter
• 3 tbsp. flour
• 250g diced bacon
• 1 medium onion, peeled
• 3 celery stalks, diced
• 1/2 red pepper, seeded and diced
• 2 large potatoes, diced
• 2 bay leaves
• 1 sprig thyme
• Sea salt & freshly ground black pepper, to taste
• 3/4 cup whipping cream

Instructions:

1. Prepare the Pressure Cooker:

   • Place the inner pot in the Power Pressure Cooker XL.
   • Add bacon to the inner pot and press the SAUTÉ button.
   • Cook until crisp.

2. Cook the Vegetables:

   • Add the vegetables (onion, celery, red pepper, potatoes) and butter.
   • Cook for 10 minutes.
   • Add the flour and cook for 2 minutes.

3. Add Remaining Ingredients:

   • Add the rest of the ingredients except the cream, stirring well.

4. Cook the Chowder:

   • Place the lid on the Power Pressure Cooker XL, lock the lid, and switch the pressure release valve to Closed.
   • Press the CANCEL button.
   • Press the SOUP/STEW button once to set the Power Pressure Cooker XL to 10 minutes.

5. Final Steps:

   • Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
   • Switch the pressure release valve to Open.
   • When the steam is completely released, remove the lid.

6. Finish & Serve:

   • Stir in the whipping cream.
   • Serve hot and enjoy!