Instant Pot Clam Chowder Recipe

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!