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Risotto with Lemon and Shrimp
Clam Chowder
| By : |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4 - 6 servings
|
Ingredients
- 13 ounces chopped clams
2 cans , drained and juices reserved, - 5 slices bacon diced
- 1 onion , finely diced
- 3 tbsp butter
- 2 sprigs fresh tyme or
1/4 tsp dried - 1 1/2 tsp celery seed or
2 stalks celery, diced - 2 cloves garlic , minced
- 1 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 1/2 lbs gold potatoes cut into
1/2 inch dice - 1/3 cups half and half
- snipped chives , for garnish
Ingredients
|
Instructions
- Drain clams, reserving up to
2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups. - Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
- Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
- Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
- Add garlic, salt and pepper and cook for 1-2 minutes more.
- Add clam juice and potatoes and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
- Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
- Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
- Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
- Garnish with snipped chives
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Amazing recipe!!! Very easy. I would recommend using full 2 cups of clam juice and not substituting water.
So pleased with this recipe! Very easy, and absolutely delicious.
I used a 1/4 cup more wine before I added the roe to the soup and also added another clove of garlic and a 1/2 teaspoon of Dijon mustard and also meeded another teaspoon of butter and a few splashes of hot sauce to taste at serving. But this recipe is very good thank you to all the chowder heads
Easy and tastes great
This was so good! I added 1/2 cup white wine and that made it extra tasty.
My 1st making clam chowder soup! It is totally delish! I can’t wait until my husband gets home to have some!
Too easy!!!
Perfect on this cold friday night. After two helpings, I’ve got leftovers for tomorrow PM.
YUM!!!
If I double the recipe do i need to change time on manual etc.? New to Instapot. Second try using it.
Great recipe and pretty easy to make. Next time, way less salt. I thought it called for more salt than needed. My clams only yielded about 1 1/2 cups of juice. I used water. Next time I’ll use white wine to cover the difference.
Delish and really easy!
I made this in my 3 quart. I used wine instead of water to top up the clam juice, and about half cup of half and half. I would also crisp the bacon a bit more next time and add a dash of red pepper flakes. Overall it was delicious and hearty. I will for sure make again!
loved it. used the recipe in my mini and it was perfect. i substituted wine for water for extra flavour. id also crisp the bacon and use it as a topping.
If I were to make this again I’d add a bay leaf during the pressure cooking and use a white wine instead of cold water. Overall though, not bad.
Outstanding! Only recommended improvement is to use three cans of clams.