This amazingly delicious clam chowder is the perfect dish to replenish fluids (yin). Clams, butter, cream, and pork all help to regenerate fluids lost as the result of excessive dryness, or yin deficiency.
3 cans 6.5 oz chopped clams,
8 oz. clam juice
5 slices uncured organic bacon
1 sweet onion, diced
4 cups diced potatoes (1 ½ lbs)
½ tsp onion powder
1 tsp sea salt
¼ tsp black pepper
1 cup organic heavy whipping cream
2 TBSP organic butter
½ TBSP fresh dill
Cut bacon into small pieces and dice onions and potatoes.
Drain liquid from canned clams and add enough clam juice to make a total of 2 cups. Set aside.
Turn instant pot on “saute” mode. Once hot, add bacon and cook for 2 minutes until fat is rendered. Add onion, sea salt and pepper and saute for 3 minutes until onions are translucent.
Add the 2 cups of clam juice, onion powder, and the potatoes.
Put the lid on the instant pot and seal the valve. Set on manual for 4 minutes.
Once the pot beeps, let the soup sit for 3 minutes and then carefully release the pressure valve to let all the steam release.
Remove the lid and use a potato masher to mash the potatoes. Add in butter and clams and stir until butter is melted.
Add the cream and fresh dill and stir well. Ladle into bowls and garnish with additional fresh dill.