Tiffany Haney
Clam chowder is a classic New England dish, and it can be made easily in an instant pot. Clam chowder is a thick, creamy soup or stew, usually served with crackers, and made with common ingredients such as potatoes, clams, vegetables, onions, and cream or milk. The instant pot is ideal for this recipe as it expertly infuses the flavours of the ingredients, keeping the clams tender and succulent in a fraction of the time.
| Characteristics | Values |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15-25 minutes |
| Servings | 5-8 |
| Ingredients | Clams, potatoes, clam juice, heavy cream, bacon, onion, celery, carrots, garlic, chicken broth, dried thyme, salt, pepper, flour, butter, wine, bay leaf, cayenne pepper |
| Instant Pot Settings | Sauté, Manual/Pressure Cook, Soup, Warm, Low, High |
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What You'll Learn
Preparing the clams and making clam juice
To prepare the clams, first, clean the shells of the clams and place them in a steamer basket inside your pressure cooker. Add one cup of water to the pressure cooker, close the lid, and turn the heat to high. When the cooker reaches pressure, reduce the flame to a minimum and cook for 5 minutes. After 5 minutes, release the pressure through the valve. Open the clams over the pan and set the clam meat aside. Discard the shells and any clams that haven't opened. The liquid at the bottom of the pan is your clam juice. If you don't have 2 cups of juice, top it up with water.
Alternatively, you can use canned clams. Drain the juice from 2 cans into a 2-cup liquid measure, then fill with water to the 2-cup mark. Drain and discard the juice from the third can.
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Cooking the bacon
To cook the bacon for your clam chowder, start by adding the bacon to your cold Instant Pot. You can chop or slice the bacon, or leave it in strips—this is a matter of personal preference. You don't need to add any oil, as the bacon will release its own fat during cooking.
Turn on the Instant Pot and select the 'Sauté' function. Set the heat to low and allow the bacon to cook slowly. Stir the bacon occasionally to prevent it from sticking to the pot and to ensure it cooks evenly. If you like your bacon crispy, cook until the fat has rendered and the bacon is crispy, which should take about 5 minutes. If you prefer your bacon softer, cook until the fat has been released and the bacon is cooked but not yet crispy.
Once the bacon is cooked to your liking, remove it from the pot and place it on a paper towel to absorb any excess fat. You can now use the same pot to cook the rest of your clam chowder, starting with the onions.
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![Original Salbree Steamer Basket for 6 qt quart Instant Pot Accessories, Stainless Steel Strainer and Insert fits IP Insta Pots, Instapot, Other Pressure Cookers, with Silicone Handle [3qt 8qt avail]](https://m.media-amazon.com/images/I/91GHroYdGcL._AC_UL320_.jpg)
Adding vegetables and aromatics
Clam chowder is a simple, thick soup or stew made with milk or cream and usually served with crackers. The Instant Pot Clam Chowder recipe is a classic New England-style clam chowder that is tasty, comforting, and easy to make in an electric pressure cooker.
When it comes to adding vegetables and aromatics to your clam chowder, there are several options to choose from. Here are some suggestions:
- Onions: Add chopped onions to your Instant Pot. Onions provide a savory base for your chowder and complement the other ingredients well.
- Celery: Celery adds a crunchy texture and a subtle flavour to the chowder. It also pairs well with the other vegetables and clams.
- Carrots: Carrots provide a sweet and colourful addition to the chowder. They are often diced or chopped into small pieces to ensure they cook evenly.
- Garlic: Minced or pressed garlic cloves add a pungent aroma and a savoury flavour to the chowder.
- Potatoes: Potatoes are a key ingredient in clam chowder, adding heartiness and texture. You can use Yukon Gold potatoes, russet potatoes, or any variety you prefer. Dice the potatoes into cubes for even cooking.
- Thyme: Fresh or dried thyme sprigs add an aromatic flavour to the chowder. You can also use other herbs like bay leaves or parsley, depending on your preference.
Preparation
- Chop the vegetables into uniform sizes to ensure even cooking.
- Sauté the aromatics, such as onions and garlic, in butter or oil before adding the other ingredients. This will enhance their flavour and create a flavourful base for your chowder.
- If using fresh clams, clean the shells thoroughly before placing them in the steamer basket of your Instant Pot.
- You can also add other vegetables like corn or sweet peppers for additional flavour and texture.
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Pressure cooking
To begin pressure cooking, add the bacon to the Instant Pot and turn on the heat to low. You do not need to add any oil, as bacon has a lot of fat. Stir occasionally and allow the bacon to crisp. Once the bacon releases its fat and begins to sizzle, add the onion, salt, and pepper, and raise the heat to medium. You can also add butter at this stage. Cook, stirring and scraping the bottom of the pot to release the brown bits, until the onion has softened and turned translucent. This should take around 5 minutes.
Next, add the wine and let it evaporate almost completely. Then, add the potatoes, clam juice, bay leaf, thyme, and cayenne pepper. Close and lock the lid of the pressure cooker and cook for 5 minutes at high pressure. You can also set the Instant Pot to pressure cook on high for 15 minutes. When the time is up, open the cooker by releasing the pressure.
Once the pressure is released, remove about half the potatoes and set them aside. Remove and discard the thyme sprigs. Use a potato masher to carefully mash some or all of the potatoes, as desired. Then, stir in the flour, thyme, garlic powder, salt, and pepper.
Finally, add the clams and the half-and-half or heavy cream. You can also add evaporated milk at this stage. Let the chowder heat through, but try not to boil it. If you want a thicker consistency, you can thicken the chowder by stirring in potato starch or corn starch mixed with some of the half-and-half.
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Finishing and serving
Once you've added the potatoes, clams, and half-and-half, cook and stir the chowder on the WARM function until it's heated through. You can also add some flour and cream to thicken the soup. For a dairy-free option, you can add pureed cauliflower to the broth to thicken and give it a milky look, or use a dairy alternative like coconut milk.
Garnish your clam chowder with crumbled bacon, which adds a smoky, salty flavor and a crispy texture to contrast with the creamy soup. You can also sprinkle on some fresh thyme and serve with crispy oyster crackers or crusty bread on the side.
If you're a clam super fan, feel free to add an extra can of clams to the chowder. This recipe also doubles nicely while keeping the cook time the same.
Your Instant Pot Clam Chowder is now ready to serve and enjoy!
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Frequently asked questions
It takes 15-20 minutes of cooking time in an Instant Pot to make clam chowder.
You will need clams, clam juice, potatoes, onions, celery, carrots, garlic, heavy cream, flour, bacon, thyme, salt, and pepper.
First, cook the bacon in the Instant Pot using the Sauté function. Then, add the vegetables and cook until soft. Next, add the clam juice and remaining ingredients, except for the clams. Close the lid and cook under pressure for 4-5 minutes. Release the pressure and open the lid. Mash some of the potatoes, then add the clams and cream. Heat through and serve.
Yes, you can omit the bacon if you prefer. Simply start by sautéing the vegetables in some oil or butter instead.
Yes, you can make a dairy-free version by substituting full-fat coconut milk for the heavy cream. You can also add some extra vegetables, like cauliflower, to make it creamier without dairy.
