Cut the top off of a bulb of garlic. Drizzle it with olive oil and wrap in foil. Place the bulb in the Ninja Foodi steam/fry basket and bake/roast on 325° F for 35 minutes.
Clam Chowder
Slice the carrots into thin slices. Dice the potatoes about ¾" to an 1" dice. Dice the celery and the onion into ½ " dice. Drain the clams and reserve the juice. Put the clams into the fridge until you are ready to add them.
Turn the Ninja Foodi or Pressure Cooker on high saute and put 6 tablespoon of butter into the inner pot. Allow to melt. Add ½ teaspoon sea salt & ½ teaspoon pepper. Add 6 tablespoon of flour and stir to combine. Cook for 2-3 minutes to burn off the flour taste. The roux will be a very light tan color when it is done. Turn the Foodi off and remove the roux. We will add this in after the pressure cooking is complete.
Add 2 tablespoon of butter to the inner pot and saute onions, carrots, celery, and potatoes for about 1 -2 minutes.
Add clam juice, water, liquid from drained clams, fresh thyme, bay leaf, ½ teaspoon salt, 1 ½ tablespoon clam base. Add cloves from roasted garlic. Stir to combine.
Place the pressure lid on and turn the valve to seal. Set the pressure to high for 2 minutes. When done cooking, immediate release the pressure. Open the lid and remove the bay leaf.
Turn the Ninja Foodi on high saute and add in the roux and the baby clams. The soup will thicken as the roux is incorporated. Add in 1 cup of heavy whipping cream and turn the Ninja Foodi off. Stir to combine. Serve & Enjoy!