A delightful clam chowder recipe with a creamy texture and a hint of thyme, perfect for a cozy dinner.
Drain the clams, reserving the liquid. Measure the liquid and add water to make 4 cups.
Using fresh clams enhances the flavor, but canned clams work well too.
In the pressure cooker, cook the diced bacon until crispy. Remove and set aside.
Save the bacon fat for added flavor in the next step.
Sauté the diced onion in the bacon fat until translucent.
Stir frequently to prevent burning and ensure even cooking.
Add the diced potatoes, salt, white pepper, and the clam liquid. Bring to a boil.
Cut the potatoes into even pieces for uniform cooking.
Seal the pressure cooker and cook at high pressure for 10 minutes. Release pressure and open the lid.
Follow the manufacturer's instructions for safe pressure release.
Stir in the half-and-half, milk, butter, and clams. Heat gently without boiling.
Avoid boiling to prevent curdling of the dairy.
Serve the chowder hot, garnished with crispy bacon and a sprinkle of thyme.
Serve with crusty bread or oyster crackers for a complete meal.
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