Ingredients
2 cans baby clams
4 strips bacon
1 onion
1 rib celery
2 garlic cloves, minced
3 small red-skinned potatoes cubed
2 tbsp all-purpose flour
½ tsp kosher salt
½ tsp pepper
1 cup chicken stock
1 cup vegetable stock
2 cups milk
1 cup corn kernels
2 tbsp fresh parsley, chopped
Preparation
Pot
Drain clams and reserve the juice. Set aside.
Place Pot on Cooker and touch the SOUP button. Touch the - / + to adjust desired temperature.
Cook bacon for 5 minutes, reserve a small amount of fat and discard the rest.
Add onion, celery, and garlic. Cook and stir occasionally until softened, about 5 minutes. Add potatoes, flour, salt, and pepper, stir until vegetables are coated.
Stir in stock and the clam juice. Reduce temperature to lowest setting and bring to a simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes.
Add milk, corn, and clams. Increase temperature to max and heat until bubbling and hot, 3 minutes.
Serve warm and garnish with parsley.