5Red Potatoespeeled and cut into bite size pieces (about 2 ½ cups)
1CupCanned Baby Clamsdrained from the water
18-oz Jar Clam Juice**
1 ½ - 2CupsChicken Broth
1 ½CupsHeavy Cream
⅓CupAll Purpose Flour
Optional: Chopped cooked bacondinner rolls, and green onions for serving
STOVE TOP VERSION:
Heat a medium size soup pot over medium heat and add in the butter and onion. Stir and cook until the onion becomes translucent and add in the garlic, salt, pepper and fresh thyme.
Stir and cook until the garlic and thyme become fragrant.
Add in the potatoes and clams and pour in the clam juice and 1 ½ cups of the chicken broth.
Stir to combine and bring it to a boil over high heat.
Cook for 8-10 minutes or until the potatoes are just cooked but not super soft.
Reduce the heat to low medium and pour in the milk. Mix the flour and heavy cream together.
Pour it into the soup and stir to combine.
Bring the soup to a low simmer and stir every thirty seconds to prevent burning. Simmer until the soup has thickened. If it thickens too much, add in the remaining chicken broth, stir and remove it from the heat.
Serve immediately with bread, bacon, chopped green onions as desired.
INSTANT POT VERSION:
Set the instant pot to sauté mode. Add in the butter and onion and stir every minute or so until the onion becomes translucent.
Turn the instant pot off and add in the garlic, salt, pepper and fresh thyme. Stir and let it cook with the residual heat from the pan.
Add in the potatoes and clams and pour in the clam juice and 1 ½ cups of chicken broth.
Place the lid on the instant pot and close the quick release valve.
Set the instant pot to manual mode for 6 minutes.
Once cooked, quick release the pressure, being careful not to burn yourself with the hot steam.
Remove the lid once all of the steam has been released and pour in the milk. Mix the heavy cream and flour together in a bowl and pour it into the pot as well. Stir to combine.
Set the instant pot to the low sauté mode.
Let the broth simmer and thicken as you stir the entire time to prevent burning.
Once it has thickened slightly, turn the instant pot off and continue stirring for 2-3 minutes until the pot cools down. The soup will continue to thicken as it cools. If it thickens too much, pour in the remaining chicken broth and stir. Serve immediately.
NOTE ON SERVING: Serve with cooked chopped bacon, diced ham, chopped chives, green onions, hot sauce, or parsley as desired. NOTE ON STORING: You can store this in the refrigerator for up to 3 days for best results. When reheating, keep in mind that the soup may have separated a little because of the cream. Reheat it in the microwave for 1 minute, stir, and then heat for one more minute before serving. Or, reheat on LOW heat on the stove top, while whisking so the soup comes back together.