How to make pot clam chowder

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How to make pot clam chowder

 Ingredients

4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)

1 medium onion, chopped

2 celery ribs, chopped

2 medium carrots, chopped

4 garlic cloves, minced

1 bottle (8 ounces) clam juice

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

2 cans (6-1/2 ounces each) minced clams, undrained

1 cup heavy whipping cream

2 tablespoons all-purpose flour

4 bacon strips, cooked and crumbled

Oyster crackers and fresh thyme, optional

Directions

Place the first 10 ingredients in a 6-qt. electric pressure cooker. Drain liquid from clams; add to the pressure cooker and set clams aside. Lock lid; make sure the vent is closed. Select manual setting; adjust the pressure to high and set timer for 15 minutes. When finished cooking, quick-release pressure according to the manufacturer's directions.

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.


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