Tender clams and smoked bacon in a thick creamy broth. Make restaurant-quality soup at home in less than 25 minutes!
- 3 cans (Size 6 1/2 Oz) Chopped Clams, Juice Reserved
- 5 slices Bacon diced
- 3 tablespoons Butter
- 1 whole Onion, chopped
- ¼ teaspoons Thyme
- 3 cloves minced garlic
- 1-½ cup Clam juice (from canned clams)
- 4 whole Potatoes, diced
- 1-½ cup Half half
- 1 tbsp Cornstarch
Drain the canned clams, reserving the juice. Put aside.
Activate the stir-fry function on Instant Pot. Cook bacon until crispy. Add butter, onion and thyme. Cook until the onion is softened and translucent. Add garlic and cook 1 minute more.
Add clam juice to a measuring cup. Add water until you reach 2 cups.
Add the potatoes, clam juice, salt and pepper to taste. Cook on manual high pressure for 4 minutes. Let the pressure release naturally for 4 minutes, then perform a quick release.
Reactivate the Sauté function. Add the clams and half and half. Stir until combined. Stir in cornstarch and stir until thickened.