4 medium potatoes, peeled and cut into ½-inch cubes (about 5 cups)
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, minced
8 oz clam juice, (1 bottle)
1 cup chicken broth
1 tsp dried thyme
1 tsp salt
½ tsp. pepper
6½ oz clams, (2 cans), minced and undrained
2 tbsp all-purpose flour
1 cup heavy whipping cream
4 bacon strips, cooked and crumbled
oyster crackers, optional
fresh thyme, optional
Place first 10 ingredients in a 6-quart electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside.
Lock lid; close pressure-release valve. Adjust to pressure-cook on High for 15 minutes. Quick-release pressure.
Select “Saute” setting and adjust for Low heat. Mix flour and cream until smooth, then stir into soup.
Cook and stir for 6 to 8 minutes until slightly thickened. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.
Sugar: 3g
:
Calcium: 62mg
Calories: 289kcal
Carbohydrates: 29g
Cholesterol: 55mg
Fat: 16g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 639mg
Protein: 9g
Saturated Fat: 8g
Sodium: 755mg
Trans Fat: 1g
Vitamin A: 3120IU
Vitamin C: 27mg
