### **Why You’ll Love This Recipe**
– **Quick and Easy**: Thanks to the Instant Pot, this chowder comes together in a fraction of the time it takes to make a traditional version.
– **Packed with Flavor**: Creamy broth, tender clams, smoky bacon—every spoonful is like a warm hug.
– **Minimal Prep**: This recipe uses canned clams and pantry staples, so no need to spend hours prepping fresh seafood!
– **Perfect for Any Season**: Whether it’s a chilly winter evening or a foggy summer day by the coast, clam chowder is always a good idea.
### **Ingredients Breakdown**
– **Bacon**: Adds a smoky depth to the chowder. Look for thick-cut bacon for a hearty texture.
– **Onion, Celery, and Garlic**: These create the aromatic base for the soup. Dice them finely for even cooking.
– **Potatoes**: Yukon Golds are buttery and creamy, but Russets work just as well if you prefer a starchier option.
– **Canned Clams and Clam Juice**: A convenient and flavorful way to make chowder without needing to shuck fresh clams.
– **Chicken Broth**: Adds depth to the broth. You can use seafood stock for an even more intense flavor.
– **Heavy Cream**: For that luscious, creamy finish.
– **Thyme and Bay Leaf**: These herbs bring the classic New England-style flavor to your chowder.
– **Cornstarch Slurry (optional)**: If you like your chowder extra thick, mix cornstarch with water to adjust the consistency.
#### **Pro Tips:**
– No bacon? Swap it with smoked turkey or a splash of liquid smoke for similar flavor.
– Using fresh clams? Steam them first, and use the strained steaming liquid in place of canned clam juice.
### **Step-by-Step Instructions**
1. **Sauté the Bacon**: Turn your Instant Pot to sauté mode. Add the diced bacon and cook until crispy. Remove the bacon bits, leaving the bacon fat in the pot.
2. **Sauté Aromatics**: Add the diced onion and celery to the pot. Stir and sauté for 2-3 minutes until softened and translucent. Toss in the minced garlic and sauté for another 30 seconds, just until fragrant.
3. **Add Potatoes and Broth**: Stir in the diced potatoes, clam juice, chicken broth, and season with salt, pepper, thyme, and a bay leaf. Scrape the bottom of the pot to lift any browned bits—that’s flavor gold!
4. **Pressure Cook**: Secure the lid and set the Instant Pot to Pressure Cook (Manual) for 5 minutes. Once done, let the pressure release naturally for 5 minutes, then do a quick release.
5. **Add Clams and Cream**: Set the Instant Pot back to sauté mode. Stir in the canned clams (with juices) and heavy cream. Heat the chowder gently, being careful not to let it boil.
6. **Thicken (Optional)**: If you prefer thicker chowder, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir into the chowder and heat until it thickens.
7. **Serve and Garnish**: Ladle the chowder into bowls, topping with crispy bacon bits and a sprinkle of fresh parsley or thyme. Serve with crusty bread or oyster crackers for the ultimate cozy meal!
### **Chef’s Tips and Tricks**
– **Don’t Skip the Bacon Fat**: It really lays the foundation for the chowder’s deep, savory flavor.
– **Mind the Cream**: Avoid adding the cream while the soup is boiling—high heat can cause it to curdle.
– **Adjust the Salt Last**: Canned clams and bacon are salty, so taste at the end and season as needed.
### **Recipe Variations and Serving Suggestions**
– **Seafood Lovers’ Version**: Add shrimp, scallops, or even a few chunks of firm white fish (like cod) during the final simmer.
– **Vegetarian Option**: Swap the bacon for butter and use vegetable broth and mushrooms for a hearty, umami-packed alternative.
– **Spicy Twist**: Stir in a pinch of red pepper flakes or a splash of hot sauce for a kick of heat.
– Pair your chowder with a crisp white wine or a light lager, and finish the meal with a simple green salad.
### **FAQs**
**Q: Can I make this ahead of time?**
A: Yes! The flavors develop even more as it sits. Store in an airtight container in the fridge for up to 3 days.
**Q: Can I freeze clam chowder?**
A: Cream-based soups don’t freeze well, as the cream can separate. If you want to freeze it, skip the cream and add it fresh when reheating.
**Q: How do I reheat it?**
A: Heat gently on the stove over low heat, stirring frequently. Be careful not to let it boil.
—
### **Printable Recipe**
Instant Pot Clam Chowder
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
#### **Ingredients**
– 4 slices thick-cut bacon, diced
– 1 medium onion, diced
– 3 celery stalks, diced
– 2 garlic cloves, minced
– 3 cups diced potatoes (Yukon Gold or Russet)
– 1 cup chicken broth
– 2 cups clam juice (from canned clams or bottled)
– 2 (6.5-ounce) cans clams with juice
– 1 cup heavy cream
– 1 teaspoon fresh thyme (or 1/2 tsp dried)
– 1 bay leaf
– Salt and pepper, to taste
– Optional: 2 tablespoons cornstarch mixed with 2 tablespoons water
– Garnishes: crispy bacon bits, chopped parsley, oyster crackers
#### **Instructions**
1. Turn Instant Pot to sauté mode. Cook diced bacon until crispy. Remove and set aside.
2. Add diced onion and celery to the pot. Sauté until softened, about 2-3 minutes. Add garlic and cook for 30 seconds.
3. Stir in potatoes, chicken broth, clam juice, thyme, bay leaf, salt, and pepper. Scrape the bottom of the pot to release any browned bits.
4. Secure lid and set Instant Pot to Pressure Cook (Manual) for 5 minutes. Natural release for 5 minutes, then quick release.
5. Stir in canned clams with juice and heavy cream. Heat on sauté mode.
6. Thicken with cornstarch slurry if desired. Remove bay leaf before serving.
7. Top with bacon bits, parsley, or crackers. Enjoy!
Let me know how yours turns out! Don’t forget to share your photos and tag #TheKitchensAid. Happy cooking!
