Manhattan Clam Chowder

Memories from a Charmed Childhood: BC Ferries makes an excellent Manhattan Clam Chowder that I've loved ever since I was a little girl. Any time we travelled between the mainland and Vancouver Island on Canada's west coast, I ordered that clam chowder. The trip, about an hour and a half, was always a nice break during a long drive and we kids always kept our eyes peeled for killer whales, bald eagles and seals. We didn't have to search for the seagulls; they were always all around as we sailed through the beautiful Gulf Islands.

1. Press Saute on the Instant Pot and when the display says Hot, add the bacon pieces. Saute until it starts to crisp and then remove all but 1 Tbsp of the bacon fat. Add the butter, onions, celery, green pepper and carrot. Saute for 2 or 3 minutes. Stir in the garlic and immediately press Cancel.
2. Add the clam juice or broth and deglaze the pot: scrape all the browned bits off the bottom.
3. Add all other ingredients except the clams (but including their juice, if any) and close the pot. Set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 6 minutes. When it beeps that it's done, flip the valve to Venting and when the pin drops, remove the lid and add the clams.
4. Want a thick chowder like they serve on BC Ferries? Stir 2 Tbsp cornstarch with 3 Tbsp water until smooth. Press Saute and when the chowder is boiling, add some of the slurry. Add more if you like it thicker. Heaven.