Instant Pot® Clam Chowder Recipe

Name: Instant Pot® Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Ingredients: 3 (5 ounce) cans baby clams; 6 thick slices bacon, cut lengthwise first, then into 1-inch pieces; 0.5 cup diced onion; 0.5 cup diced celery; 2 cloves garlic, minced; 2 cups diced russet potatoes; 0.5 cup shredded carrots, loosely packed; 0.25 teaspoon freshly ground black pepper; 2 sprigs thyme; 1 cup half-and-half

Cook Time: 35 minutes

Ingredients

3 (5 ounce) cans baby clams
6 thick slices bacon, cut lengthwise first, then into 1-inch pieces
cup diced onion
cup diced celery
2 cloves garlic, minced
2 cups diced russet potatoes
cup shredded carrots, loosely packed
teaspoon freshly ground black pepper
2 sprigs thyme
1 cup half-and-half

Directions

Step 1: Drain the clams into a colander set over a measuring cup. Reserve the clam juice, which should total just over 2 cups.

Step 2: Turn on your multi-functional pressure cooker (such as Instant Pot) and select the "Saute" function. Add the bacon and cook for about 5 minutes until the fat has rendered and the bacon is crispy. Remove the bacon to a paper-towel-lined plate and set aside.

Step 3: Remove and discard all but 1 tablespoon of the bacon grease from the pot. Add the diced onion and celery to the remaining bacon grease. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Step 4: Add the minced garlic to the pot and cook for another 1 minute, until fragrant.

Step 5: Pour cup of the reserved clam juice into the pot. Bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon.

Step 6: Stir in the diced potatoes, shredded carrots, black pepper, thyme, and the remaining clam juice. Close and lock the lid of the pressure cooker. Set the pressure cooker to high pressure for 4 minutes and allow 10 to 15 minutes for the pressure to build.

Step 7: After the cooking time is complete, use the natural-release method for 5 minutes, then carefully release the remaining pressure using the quick-release method, about 5 more minutes.

Step 8: Unlock the lid and remove the pot from the pressure cooker. Remove cup of the cooked potatoes and mash them with a fork. Return the mashed potatoes to the pot and stir to combine.

Step 9: Turn on the "Saute" mode again. Add the clams and half-and-half to the pot. Stir and cook until everything is heated through but not boiling.

Step 10: Ladle the chowder into bowls, then top with the crispy bacon bits you set aside earlier.

Nutrition Facts (per serving)

Calories	278
Total Fat	11g (15%)
Saturated Fat	5g (24%)
Cholesterol	76mg (25%)
Sodium	404mg (18%)
Total Carbohydrate	18g (6%)
Dietary Fiber	1g (5%)
Total Sugars	2g
Protein	25g (51%)
Vitamin C	21mg (24%)
Calcium	129mg (10%)
Iron	21mg (114%)
Potassium	866mg (18%)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients.

FAQ about Instant Pot® Clam Chowder Recipe

Yes, you can store leftover clam chowder. Let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. To reheat, simply warm it on the stovetop or in the microwave. However, avoid reheating it multiple times as it can affect the texture.

Yes, you can customize this recipe based on your preferences or what you have on hand. For example, you can use heavy cream instead of half-and-half for a richer texture. If you prefer a vegetarian version, you can omit the bacon and substitute vegetable broth for the clam juice. If you don't have russet potatoes, you can try using other types of potatoes such as Yukon Gold.

This recipe calls for canned baby clams, but you can use other types of canned clams like chopped or minced clams. If you're using fresh clams, be sure to steam them until they open and chop them before adding to the chowder. Be sure to reserve the clam juice to add to the broth.

Yes, this clam chowder can be made ahead of time. In fact, the flavors may deepen and improve after sitting for a few hours or overnight in the fridge. To reheat, warm it gently on the stove, and add a splash of milk or cream if it has thickened too much during storage.

Yes, if you don't have an Instant Pot, you can make this recipe on the stovetop. Follow the same steps but cook everything in a large pot. Bring the ingredients to a boil, then simmer until the potatoes are tender (about 15-20 minutes). After that, follow the steps to mash some of the potatoes and add the clams and cream.

Yes, you can freeze clam chowder, but keep in mind that the texture may change slightly after freezing. To freeze, let the chowder cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the fridge and reheat gently on the stove.

If you prefer a thicker chowder, you can mash more of the potatoes or add a small amount of cornstarch mixed with cold water. Stir it into the chowder and let it simmer for a few minutes until the desired consistency is reached.

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