Clam Chowder
By :Chop Secrets
Print Recipe
Votes: 7
Rating: 4.29
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Clams, Potatoes
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
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Clams, Potatoes
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
Votes: 7
Rating: 4.29
Rate this recipe!
Instructions
  1. Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  2. Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  3. Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  4. 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.
  5. Add garlic, salt and pepper and cook for 1-2 minutes more.
  6. Add clam juice and potatoes and stir to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  9. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  10. Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  11. Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  12. Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  13. Garnish with snipped chives
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

6 replies
  1. T0mmy23
    T0mmy23 says:

    Amazing recipe!!! Very easy. I would recommend using full 2 cups of clam juice and not substituting water.

  2. AmyThomp
    AmyThomp says:

    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

  3. Monya33
    Monya33 says:

    My 1st making clam chowder soup! It is totally delish! I can’t wait until my husband gets home to have some!

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