A quick, easy, and hearty clam chowder recipe. The original recipe can be found at: Instant Pot Clam Chowder
Ingredients
- 26 oz Clams (from four 6.5 oz cans of chopped clams. Reserve the clam juice.)
- 6 slices Bacon (extra-thick, chopped)
- 3 tbsp Butter
- 1 Onion (diced)
- 2 stalks Celery (diced)
- 2 sprigs Thyme (or 1/4 tsp of dried thyme)
- 2 cloves Garlic (minced)
- 1 and 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 and 1/2 lbs Yukon Gold Potatoes (diced, peeled if desired)
- 1/2 tsp Sugar (optional)
- 1 and 1/3 cups Half and Half
- Chives (choppped, for garnish)
Step by Step Instructions
Step 1:
Open the cans of clams and drain the clam juice into a 2 cup measuring cup. Four cans of clams should give you 2 cups of clam juice. If there is less then two cups add enough water to make 2 cups of liquid. Set the clams and juice/water aside.
Step 2:
Turn on the pressure cooker’s Sauté function and add the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
Step 3:
Add the butter, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent.
Step 4:
Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
Step 5:
Add the potatoes, sugar (if using) and clam juice/water mixture and stir.
Step 6:
Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
Step 7:
Cancel the Sauté function. Set to Pressure Cook/Manual, and use the + or – (or dial) to choose 4 minutes (High Pressure). When cook time has ended, let the pot rest undisturbed for 2 to 3 minutes, then do a controlled Quick Release.
Step 8:
When the pin in the lid has dropped down, carefully open the lid, facing away from you, and stir the contents.
Step 9:
Use a potato masher to carefully mash some or all of the potatoes, as desired. The more you mash the thicker your soup will be.
Step 10:
Turn the Sauté function back on, and use the Lowest setting (on the Instant Pot it is called “Less”).
Step 11:
Add the clams and the half and half. Let the chowder heat through, but try not to boil it.
Step 12:
If you want it thicker, you can thicken it with potato or corn starch mixed with some of the half and half, mixed well, and stir it in. I have not needed to do this in the times we have made it.
Step 13:
Turn off the pot and garnish the clam chowder with chopped chives, and serve with crackers or some nice bread or rolls.
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