4 medium potatoes, cut into ½” cubes (about 5 cups)
1 medium onion, chopped
2 stalks of celery, chopped
4 garlic cloves, minced
1 cup chicken bone broth
½ tsp dried thyme
1 tsp Real Salt
½ tsp ground black pepper
2 cans minced clams, 1 drained, reserve the juice from the other can
1 Cup heavy cream
4 uncured bacon strips, cooked and crumbled
2 Tbsp grass-fed butter
1 bay leaf
Optional for topping: Simple Mills almond crackers and shredded cheddar cheese
Place all ingredients in a 6 qt. Instant Pot. Add more bone broth just barely to cover the ingredients. Lock the lid and close the pressure valve. Pressure cook on high for 20 minutes. When timer goes off, quick release the pressure.
Serve hot topped with cheddar cheese and crumbled almond crackers.