There's something irresistible about a warm bowl of clam chowder, especially when it’s creamy, flavorful, and full of tender clams and hearty potatoes. But the idea of simmering a pot on the stove for hours? Not so appealing. That’s where your trusty Instant Pot steps in! With this Instant Pot Clam Chowder recipe, you’ll get all the classic flavors you love in a fraction of the time. Whether you're cooking for a cozy family dinner or just craving comfort food, this recipe is sure to impress.
Ingredients
Here’s what you’ll need to whip up this comforting dish:
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 2 cups chicken broth
- 2 (6.5 oz) cans of chopped clams, with juice reserved
- 1 cup heavy cream
- 1 cup milk (whole milk works best, but 2% is fine)
- 1 tsp dried thyme
- ½ tsp smoked paprika (optional, for added depth)
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (for thickening)
- 1 tbsp butter
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
1. Sauté the Bacon and Onion
Set your Instant Pot to sauté mode and add the diced bacon. Cook until it’s crispy and golden, stirring frequently. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels. Leave about 1 tablespoon of bacon grease in the pot for flavor.
Add the chopped onion to the pot and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Add the Base Ingredients
Turn off the sauté mode and add the diced potatoes, chicken broth, thyme, smoked paprika (if using), and the reserved clam juice (not the clams yet—they’ll get added at the end). Give it a good stir to combine all the flavors.
3. Pressure Cook
Secure the lid on your Instant Pot, making sure the vent is set to the sealing position. Cook on high pressure for 5 minutes. Once the timer goes off, do a quick release by carefully turning the vent to the venting position.
4. Thicken the Chowder
To thicken the soup, create a slurry by whisking the flour with 2 tablespoons of water until smooth. Turn the Instant Pot back to sauté mode and stir in the slurry. Add the butter, heavy cream, and milk, stirring continuously until the chowder thickens slightly.
5. Add the Clams
Finally, stir in the canned clams and their juice. Since the clams are already cooked, you only need to warm them through. This keeps them tender and prevents overcooking.
6. Season and Serve
Taste the chowder and season it with salt and pepper as needed. Ladle the soup into bowls and sprinkle the crispy bacon and fresh parsley on top for a beautiful finishing touch. Serve with crusty bread or oyster crackers.
Tips for Customization and Serving
- Make it smoky: Swap regular paprika for smoked paprika or add a splash of liquid smoke.
- Seafood medley: Want to go all out? Toss in some shrimp, scallops, or even a handful of cooked crab for a seafood feast.
- Low-carb option: Replace the potatoes with cauliflower florets to cut down on carbs while keeping the creamy texture.
- Spicier twist: Add a pinch of cayenne or a few red pepper flakes for a kick of spice.
- Fresh clams: If you prefer fresh clams, steam them first, reserve the juice, and use in place of the canned variety.
Why Everyone Loves Instant Pot Clam Chowder
This recipe is proof that comfort food doesn’t have to mean hours of work. The Instant Pot does the heavy lifting, delivering layers of savory, creamy goodness in record time. It’s fuss-free yet packed with flavor—a perfect weeknight meal or show-stopping appetizer for your next dinner party. Plus, it’s easy to customize to suit your taste buds or dietary needs.
Grab your Instant Pot, some fresh bread, and get ready to enjoy the coziest clam chowder you’ve ever made!
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