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bacon white onion celery stalks garlic unsalted butter thyme kosher salt black pepper cauliflower water clam juice heavy cream including juice parsley
Viewed: 89 - Published at: 4 years agoIngredients
- 3 bacon slices, chopped
- 1 medium-size white onion, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 head cauliflower, cut in 1-1 1/2- in. pieces
- 1 1/2 cup water
- 1 cup clam juice
- 1 1/2 cups heavy cream
- 16 ounces canned clams, including juice
- 1/4 cup finely chopped fresh flat-leaf parsley
Method
- Set instant pot to the "saute" setting, and add bacon. Cook, stirring often, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain; leave drippings in pot.
- Add onion, celery, garlic, and butter to bacon drippings; cook, stirring often, until onions are translucent, about 5 minutes. Stir in thyme, salt, and pepper; cook, stirring until fragrant, 2 minutes.
- Add cauliflower, water, and clam juice to instant pot, and cover. Turn steam valve to the "sealing" position, and press cancel. Set instant pot to high pressure for 5 minutes; seal. After pressure cooking has ended, press cancel, and carefully release the pressure.
- Add heavy cream, and blend with an immersion blender until partially blended but still chunky. Stir in clams. Press "saute" on instant pot, and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Turn off heat, and stir in parsley. Sprinkle each serving with bacon.
