Ingredients
- 4 slices bacon
- 1 tablespoon shallot infused oil
- 236ml -1 bottle clover leaf clam juice
- 1 cup good quality chicken bone broth
- 4 ounces diced cod
- 175 grams of frozen baby clams
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon fennel seed, ground
- 1 bay leaf
- 1 cup 35% whipping cream
- Salt to taste
How to Make
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Step 1: Turn the instant pot to sauté, add the shallot-infused oil and bacon, and cook until the bacon is cooked but not crispy. Turn the instant pot off.
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Step 2: Pour in the clam juice and broth then stir the diced cod, the frozen clams, the dried parsley, the black pepper, the ground fennel, and the bay leaf.
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Step 3: Place the lid on the instant pot making sure the release valve is in the sealing position.
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Step 4: Press the soup/broth button and adjust the time to 20 minutes.
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Step 5: Let the instant pot do its magic and when it beeps, turn the pressure release valve to vent.
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Step 6: Once the pressure is released, remove the lid and stir in the cream. Taste and add salt if needed. This will depend on how much salt is in your broth.
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Step 7: Ladle into bowls and enjoy!
We hope you enjoy this recipe!
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