New England Clam Chowder

Create the thickest, most flavorful New England Clam Chowder in one appliance that softens ingredients and melds flavors like none other. 


  • 300g canned clams
  • 2 cups clam juice
  • 1 cup smoked bacon, diced
  • 1 minced onion
  • 1/2 cup white wine
  • 2 medium potatoes, peeled and cut in squares
  • 1 bay leaf
  • 1 thyme
  • 1 pinch cayenne pepper
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon wheat flour


  1. Select [Browning Fry] using [MENU] button, and press [COOK] button to preheat.
  2. Cook smoked bacon in a preheated inner pot. Stir in onions and salt. Cook until onions are tender.
  3. Add white wine and bring it to a boil. When most of it evaporates, press [CANCEL] button.
  4. Add potatoes, clam juice, bay leaf, thyme, and cayenne pepper. Close the lid.
  5. Select [Multi cook] using [MENU] button, and set the level to 7 and cooking time to 15 minutes. Press [COOK] button.
  6. Once the cooker has finished cooking, add butter and flour. Stir with wooden spatula and thicken.
  7. Add canned clams, milk, and cream. Select [Browning Fry] using [MENU] button and press [COOK] button. Let it simmer to desired thickness.
  8. Serve with cracker or bread.


We recommend a multi-pressure with a browning mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) that creates a rapid boil to create the thick texture you treasure in a clam chowder. 

Laissez un commentaire

Veuillez noter que les commentaires doivent être approvés avant d'être affichés