New England Clam Chowder | Instant Pot Recipe

Enjoy a delicious bowl of thick and hearty New England Clam Chowder, made in the Instant Pot (or other pressure cookers). A great recipe for a cold evening. Here's the recipe!

This is a super recipe with lots of clams, potatoes and rich flavor, all made in the IP. Great on a crispy autumn day or a cold winter night.

Cooking Gear for this Recipe:
Instant Pot: https://amzn.to/2D9EFjG
Instant Pot Slow Cooker Glass Lid: https://amzn.to/2D9JDwX
Large Olive Wood Spoon: https://amzn.to/2Da8dO2
Tovolo Scooper/Scraper: https://amzn.to/2Q1O0N8


RECIPE FOR NEW ENGLAND CLAM CHOWDER
An Instant Pot (pressure cooker) recipe

**I did make some adjustments to the recipe and I’ve included those changes here which may be different that seen in the video.)

3 - 6.5 oz cans Chopped Clams - Reserve the clam juice
Small bottle clam juice
3 slices bacon, chopped
1 1/2 Tbsp butter
1 Onion, diced
2 stalks Celery, diced
2 Tbsp white wine
1/4 tsp dried thyme
1 clove garlic, pressed or finely minced
1/4 tsp kosher salt or to taste
1/2 tsp Pepper
4 cups diced red or Yukon gold potatoes, unpeeled (I used Yukons)
1 1/3 cups Half and Half
1 ½ Tbsp corn starch w/ ½ cup milk (optional, for thickening)

Instructions
Open the cans of clams and drain the clam juice. With the bottled juice, it should equal about 2 cups total liquid. You can add water if needed to make the 2 cups.

Turn on the IP's Sauté function. Heat the pot. Add the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.

Add the butter, onion, and celery. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent. Deglaze the pot with the white wine.

Add the salt, and pepper. Cook for 1 minute, stirring frequently.

Add the potatoes, and clam juice. Add the garlic and thyme. Stir to combine.

Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.

Cancel the Sauté function

Set to Manual. Time to 3 minutes (High Pressure). When cook time has ended, let the pot rest for three minutes, then do a Quick Release.

When the pin in the lid has dropped down, carefully open the lid, facing away from you, and stir the contents.

Turn the Manual setting back on. Add the clams and the half and half. Let the chowder heat through.

If you want a thick chowder, add the ½ cup milk and corn starch slurry. Be sure to let the chowder simmer for only 2-3 minutes. Then turn the pot back on “Keep Warm” until ready to serve. Delish!

Note: After consideration by both the Director and myself, we decided that smashing up some of the potatoes is a mistake and don’t recommend it. I’m also conflicted as to cooking for 2 or 3 minutes to ensure the potatoes don’t get too mushy. I'm leaning toward the 2 minutes.

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