Difficulty: Easy - for beginners
2 dozen middle neck clams, rinsed well
16 ounces clam juice
½ cup of your favorite bacon, diced very small
1 tablespoon olive oil
1 cup yellow onion, chopped very fine
2 garlic cloves, chopped very fine
½ cup celery, chopped very fine
½ cup white wine
1 bay leaf
2 cup yukon gold potatoes, diced medium
2 tablespoon butter
2 tablespoon flour
1½ cups cream
½ cup milk
½ teaspoon Tabasco
1. Place the clams and a cup of chicken broth in your cooker in a steamer basket. Close and secure the lid. Bring to pressure on high heat. Reduce from high to low and cook for 4 minutes at high pressure.
2. Quickly release pressure using cold water method. Remove clams and set aside. Strain the liquid through a mesh strainer and set aside as well.
3. Wipe out the pressure cooker and add the bacon on medium heat with the oil. When the fat begins to render from the bacon, add the onions and cook stirring for 2-3 minutes.
4. Add the garlic and celery and stir for another 3 minutes. Add the white wine and cook until reduced by ½ of the way down. Pour in strained clam broth and add the bay leaf and potatoes. Close and lock. Bring to pressure on high heat. Lower the heat to medium and cook for 4 minutes at high pressure.
5. Meanwhile, in a small sauté pan, heat the butter on medium heat, when it melts lower the heat and mix in the flour, stirring constantly until blended well. Set aside.
6. Quickly release pressure using cold water method. Uncover and place the cooker back on the stove at medium heat.
7. Add the roux with a whisk until blended into the soup. Add the cream, milk, potatoes and Tabasco. Allow to heat through and add the clams and season with salt and pepper.