Description
This creamy and savory Instant Pot Clam Chowder warms the soul with every spoonful, offering a comforting meal perfect for cozy evenings or entertaining guests.
Ingredients
Scale
- 2 pounds fresh clams (littleneck or cherrystone)
- 1 medium onion, finely diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode. Add diced onions and chopped celery; cook until softened (about 3 minutes). Stir in minced garlic and cook for an additional 30 seconds.
- Pour in the chicken broth and add the diced potatoes. Scrape any bits from the bottom of the pot for extra flavor. Layer the fresh clams on top.
- Seal the lid of the Instant Pot. Set to manual high pressure for 5 minutes. Once finished, allow for a natural release for 5 minutes before venting any remaining pressure.
- Open the lid and stir in heavy cream, dried thyme, salt, and pepper to taste. Warm through on sauté mode before serving.
- Transfer the chowder to bowls and garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: - For added sweetness, consider incorporating corn. - Customize by swapping clams for shrimp or using chicken instead.