Ingredients:

• 2 slices thick-cut bacon, chopped
• 1 yellow onion, finely chopped
• 2 ribs celery, sliced
• 1 cup white wine
• 1 lb Yukon gold potatoes, cut into 1-inch pieces
• 4 cups chicken or vegetable stock
• Kosher salt and freshly ground black pepper
• 1 lbs fresh clams
• 1/2 cup Water
• 1 lb thick white fish, such as cod or halibut, skinned and cut into 2-inch pieces
• 1 1/2 cups frozen or fresh corn kernels
• 3/4 cup heavy cream
• 1/2 lb hot-smoked salmon, skinned and broken into 2-inch pieces
• 1/2 lb medium shrimp, peeled and deveined
• Chopped chives and crusty bread for serving

Preparation:

1. Select Sauté on your electric pressure cooker and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered,  which should take about 5 minutes. Transfer to a plate that is lined with paper-towel. Add the chopped onion and celery and cook, stirring occasionally with a wooden spoon and scraping up any browned bits, until the vegetables are softened,  in about 5 minutes. Add 1/2 cup of the wine and cook for 1 minute.  Now is when you press the Cancel button to reset the program.
2. Finally, add the potatoes, bacon, stock, and 1 teaspoon salt to the pot. Lock the lid in place and turn the valve to Seal. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.
3. Meanwhile, arrange the clams in a single layer in a medium sauté pan and pour in the remaining 1/2 cup wine and the water. Place over medium-low heat, cover, and steam until the clams open, 5–10 minutes. Drain the liquid and discard any clams that didn’t open up. Set aside.
4. Let the steam release naturally for 15 minutes, then turn the valve to vent and quick-release any residual steam. Press the Cancel button to reset the program. Carefully remove the lid and press the Sauté button. Add the fish and corn and bring the broth to a simmer. Add the cream and simmer until well combined, about 3 minutes. Again, press the Cancel button to reset the program.
5. Add the salmon, cooked clams, and shrimp, and let cook in the hot broth until the shrimp are pink, about 1 minute. Taste and adjust the seasoning as needed.
6. To serve, ladle the chowder into bowls, top with chives and freshly ground black pepper, and accompany with slices of crusty bread.

As simple as that, we were able to put a spin on the usual clam chowder with this smoky, seafood chowder. If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!