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Instant Pot New England Clam Chowder
Rich and creamy Instant Pot New England Clam Chowder, made with canned minced clams, potatoes and thick cut bacon.
Servings: 8 servings
Calories: 345kcal
Ingredients
- 1/2 pound good quality thick sliced bacon or pork belly chopped
- 3 6.5 ounce cans minced clams juice reserved
- Reserved Clam juice to measure 2 cups (add water if what comes from the can isn't enough)
- 1/2 stick (1/4 cup) butter
- 4 stalks celery chopped
- 1 medium sized onion chopped
- 1 1/2 pounds yellow potatoes skins left on, cut into bite sized pieces
- 2 sprigs fresh oregano roughly chopped
- 3 cloves garlic minced
- 1 teaspoon salt freshly cracked black pepper, to taste
- 1 1/2 cups heavy cream
For Serving:
- Freshly chopped chives and bacon bits
Instructions
- Turn your pressure cooker on the sauté setting. Cook your bacon until the fat is rendered out, but the bacon isn't crispy.
- Then add in the butter, fresh chopped oregano, onion and celery, and garlic, continue sautéing until the onion is translucent. Stir often.
- Add in potatoes. I bought the yellow potatoes from the Little Potato Company. I quartered them, and left the skins on.
- Next, add in the 2 cups of clam juice, salt and freshly cracked pepper.
- Lock the lid on your Instant Pot. Turn steam release to seal. Change setting from sauté to Cook/Manual, and set the timer for 5 minutes. When it's done, let pot rest for 3 minutes, undisturbed. Then use the quick release feature to let out the steam. When pressure is gone, release the lid and using a potato masher, mash your veggies/potatoes up to your desired consistency.
- Turn the warming feature on and add in the minced clams and heavy cream. Stir and heat through.
- Serve with freshly chopped chives and bacon bits on top. Don't forget the oyster crackers!
Notes
If the chowder isn't thick enough, you can always add a bit of cornstarch and water. Start with 1 Tablespoon of cornstarch mixed in 1 Tablespoon of water, then add it to hot chowder and stir to thicken.
Store leftovers in the fridge for 3-5 days in an airtight container. You can freeze this soup, but the consistency will change after thawing.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 19g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 499mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 1mg