Ingredients
4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)1 medium onion, chopped2 celery ribs, chopped2 medium carrots, chopped4 garlic cloves, minced1 bottle (8 ounces) clam juice1 cup chicken broth1 teaspoon dried thyme1 teaspoon salt1/2 teaspoon pepper2 cans (6-1/2 ounces each) minced clams, undrained2 tablespoons all-purpose flour1 cup heavy whipping cream4 bacon strips, cooked and crumbled Optional: Oyster crackers and fresh thyme
Preparation
Place first 10 ingredients in a 6-qt. 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; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.
