Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain clams and reserve liquid. measure clam liquid; add enough water to make 4 cups liquid and set aside. in the pressure cooker, brown diced bacon until golden. remove bacon and set aside. drain off all but 1/4 of the fat and saute onion for several minutes. add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil. seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes. remove from heat, depressurize and remove lid. add half and half, milk, butter and clams; heat gently (but do not boil). serve immediately.

Target recipe: add all ingredients except bacon, milk, heavy cream and cornstarch mix and cook over low heat for 3-4 hours, stirring occasionally. when vegetables and other ingredients are cooked add bacon, milk and heavy cream and turn up heat bringing to boil,stirring constantly. add cornstarch mix until thickened. turn heat back to low, continue stirring to keep chowder from burning. once chowder is back to serving temperature stir occasionally. note- cooked vegetables and other ingredients including bacon can be frozen for future use. to prepare just reheat ingredients and follow same steps for adding milk, heavy cream and cornstarch mix.