Instant Pot New England Clam Chowder

Ingredients

  • 3 cans Chopped Clams (6.5 oz cans)
  • Water
  • 3 Tbsp Butter
  • 4 slices bacon, chopped
  • 1 diced onion
  • 2 stalks diced celery
  • 2 springs fresh Thyme
  • 1 clove minced garlic
  • 1.5 tsp Kosher Salt
  • 1/4 tsp ground black pepper
  • 1.5 lbs (about 4 cups diced) gold potatoes
  • 1/2 tsp sugar
  • 1 1/3 cups Half and Half
  • 1 Tbsp Corn Starch
  • Chopped Chives for garnish

Directions

  • Open clams and drain juice into liquid measuring cup.  Add water until juice reaches 2 cup line and set aside.
  • Use saute function on Instant Pot and add bacon. Cook until fat renders out, but don't let it get crispy.
  • Add butter, onion, celery and type. Cook, stirring occasionally, until onions are translucent.
  • Add garlic, salt and pepper.  Stirring frequently.
  • Add potatoes, sugar and clam juice/water mixture and stir.
  • Lock Instant Pot lid into place and cook at high pressure for five minutes.  When the cycle has completed, leave 3 standing of three minutes before performing quick release. Remove lid.
  • Use a potato masher to mash potatoes to consistency of your choice.
  • Turn back on statue setting.  Add clams and half and half.  Let the chowder heat, but don't boil it.
  • Add corn starch to thicken soup.
  • Garnish with chives and serve!

Additional Notes

This recipe is part of the "One Recipe a Week Challenge." Originally posted by Simply Happy Foodie.

EntreeMichelle BistricaFish, Seafood, Instant PotComment