Instant Pot Clam Chowder Recipe

February 21, 2019Van
Blog post

Prep time: 20 minutes

Cook time: 4 minutes

Serves: 6

Clam Chowder is one of those foods that brings back so many memories for me. It reminds me of walking down Cannery Row in Monterey, CA where each restaurant fights for the claim to “Worlds Best Clam Chowder.” It’s the perfect food to enjoy in that cold, cloudy, coastal climate with the waves crashing on the rocks below your seat as you dip some sourdough bread in a hot bowl.

I also think of making that drive to Monterey, and at five hours…I needed to learn how to make the ABSOLUTE BEST clam chowder right in my very own kitchen – my version is rich, creamy and packed with all the stuff that you want! If you’re at home right now snuggled under a blanket dreaming of warmer days—look no further than my very own clam chowder recipe guaranteed to warm tummies and bring smiles.

Instant Pot Clam Chowder Recipe

Print Recipe

Instant Pot Clam Chowder Recipe

  • Prep time: 20 minutes
  • Cook time: 4 minutes
  • Serves: 6

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Ingredients

  • 4 Slices of Bacon, diced
  • 4 (6.5 oz) Cans of Chopped Clams
  • 3 Garlic Cloves, minced
  • 1 Medium Onion, diced
  • 1½ Cups Diced Celery
  • 2 Pounds Potatoes, cubed into ¾ inch squares
  • 4 Cups Half and Half
  • ½ Cup All Purpose Flour
  • ½ Cup Butter
  • 3 Teaspoons Kosher Salt
  • ½ Teaspoon Ground Black Pepper
  • 1 Teaspoon Finely Minced Parsley

Method

  • 1)

    Drain the 4 cans of chopped clams, there should be about 2 Cups of clam juice – reserve the clam juice for later use.

  • 2)

    Choose Sauté on the Medium Setting on the Instant Pot, sauté the diced bacon until they are crispy. Remove the bacon pieces and set aside – leave the drippings in the pot.

  • 3)

    Add the diced Onions, diced Celery and minced Garlic to the Instant Pot, sauté for 3 minutes. Add the cube Potatoes, the clam juice, 3 Teaspoons of Kosher Salt and ½ Teaspoon of Ground Black Pepper. Give it a quick stir and seal the Instant Pot. Press Cancel to turn off Sauté mode and choose High Pressure for 4 Minutes. When the timer is up, do an immediate Quick Release of the steam.

  • 4)

    While the veggies are cooking in the IP, melt ½ Cup of Butter in a sauce pan on medium heat. Add ½ Cup of All Purpose Flour and whisk well, whisk constantly for 3 minutes. Turn off the heat and continue to whisk for another minute and let it cool for 2 minutes. Slowly pour 4 Cups of Half and Half into the sauce pan, whisking constantly to ensure that the mixture is smooth.

  • 5)

    Once the pin has dropped on the Instant Pot, open the lid and pour in the half and half mixture. Select Cancel on the Instant Pot to turn off Keep Warm mode, choose Sauté on the Medium Setting and stir until it starts to thicken. Once you see the chowder start to simmer, hit cancel to turn off Sauté. Add the chopped clams and 1 Teaspoon of minced Parsley. Stir and taste – add more salt and pepper if needed. When serving, garnish with more minced parsley and some of the reserved crispy bacon. Enjoy!

↓ Supplies to make this recipe ↓

 






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