- 1 ½ lb. clams, scrubbed
- 4 medium potatoes, peeled and diced
- 2 chives, diced
- 1 leek, diced
- 1 stalk celery, diced
- ½ cup bacon, diced
- 1 cup light cream 18% fat
- 4-5 cups fish stock
- 1 sprig chive
- ½ stick butter
- Salt and ground pepper to taste
- ½ tsp. thyme
- 1 cayenne pepper
- ½ cup dried white wine
Leave clams to soak in salt water for 20 minutes to naturally remove any sand residue. Heat water in MAGEFESA pressure cooker and add clams. Remove shells as they just start to open. Keep clam meat, drain and reserve the broth. Melt butter in the pressure cooker; add bacon and sauté until golden brown. Incorporate chives, leek and celery. Fry gently.
Stir in potatoes and white wine. Cook alcohol until it evaporates and stir in fish broth, reserved clam broth, spices and salt and pepper to taste. Close lid securely, select position I, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 8-10 minutes (Practika Plus, Qualix and Athenas models), 6-8 minutes (Nova model).
Once time has elapsed, remove cooker from heat and release steam using the natural pressure release method. Open the unit cautiously following the manufacturer’s instructions.
Add the cream and allow it to reduce over medium heat for a few minutes. Stir gently until soup thickens. Incorporate the clams, adjust seasonings and let it rest for 4 to 5 minutes. Just before serving, sprinkle chives and some oyster crackers.