New England Clam Chowder
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
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There is some debate as to who brought the creamy version of clam chowder to New England, but there is no debate about its popularity. It is a classic from coast to coast. If you want to make your chowder meal extra special, you can buy sourdough boule from the bakery, cut off the top of the loaf, hollow out the base, and use that as a soup bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
  • 6 tbsp unsalted butter
  • 1 stalk celery chopped
  • 1 medium carrot peeled and chopped
  • 1 medium yellow onion peeled and diced
  • 2 garlic cloves peeled and minced
  • 1/2 tsp ground white pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/3 cup all-purpose flour
  • 4 cups Seafood Stock
  • 1 bay leaf
  • 1 lb russet potatoes peeled and diced
  • 2 cans chopped clams 6 1/2 ounces each
  • 2 cups heavy cream
  • 1/3 cup chopped fresh chives
Prep Time 15 minutes
Cook Time 30 minutes
Servings
8 servings
Ingredients
  • 6 tbsp unsalted butter
  • 1 stalk celery chopped
  • 1 medium carrot peeled and chopped
  • 1 medium yellow onion peeled and diced
  • 2 garlic cloves peeled and minced
  • 1/2 tsp ground white pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/3 cup all-purpose flour
  • 4 cups Seafood Stock
  • 1 bay leaf
  • 1 lb russet potatoes peeled and diced
  • 2 cans chopped clams 6 1/2 ounces each
  • 2 cups heavy cream
  • 1/3 cup chopped fresh chives
instant pot clam chowder, instant pot recipes, instant pot, instant pot soup recipe, instant pot lunch recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Press the Sauté button on the Instant Pot® and melt butter. Add celery, carrot, and onion and cook until tender, about 5 minutes. Add garlic, pepper, thyme, and oregano and cook until fragrant, about 30 seconds.
  2. Sprinkle flour over vegetables and mix well, then cook 1 minute until no dry flour remains. Slowly add stock, whisking constantly until smooth, then add bay leaf and potatoes. Press the Cancel button.
  3. Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 5 minutes.
  4. When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and stir in clams and cream. Discard bay leaf and serve immediately with chives for garnish.
Recipe Notes

PER SERVING
CALORIES: 419
FAT: 39g
PROTEIN: 15g
SODIUM: 166mgFIBER: 1g
CARBOHYDRATES: 19g
SUGAR: 2g

*Pressure Cook and Manual Buttons are interchangeable

1 reply
  1. Kathy
    Kathy says:

    How do I get this book and how much is it? My son just bought me a Instant Pot and he made beef stew in it. I wasn’t to fond of his stew as I just didn’t care for the taste but, I’m sure I can do better. haha. I love the pot and can’t wait to get started.

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