Description
This Instant Pot New England Clam Chowder is a flavorful blend of clams, potatoes, and crispy bacon, ready in no time. Perfect for a comforting meal on busy days!
Ingredients
Scale
- 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
- freshly chopped chives and bacon bits
Instructions
- Set your Instant Pot to sauté mode and cook the bacon until the fat has rendered but not crispy.
- Add butter, oregano, onion, celery, and garlic; sauté until the onion is translucent, stirring often.
- Incorporate the chopped potatoes and mix well.
- Pour in the reserved clam juice, add salt, and season with black pepper.
- Secure the lid on the Instant Pot, set steam release to sealing, switch to cook/manual mode, and set the timer for 5 minutes. After cooking, let the pot rest for 3 minutes, then use the quick release.
- Once the pressure is released, open the lid and mash the vegetables and potatoes to your desired consistency.
- Activate the warming function, mix in minced clams and heavy cream, stirring to heat through.
Notes
For a richer flavor, use fresh clams if available.
Serve with oyster crackers for added crunch.
Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg