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Instant Pot New England Clam Chowder Recipe

Name: Instant Pot New England Clam Chowder
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: Oyster crackers, for topping; 1/4 tsp of Old Bay seasoning, for spice; 1/8 tsp of Zatarain’s, for a kick (do NOT use more than 1/8 tsp. This stuff is a concentrate and goes a long way!); Bread bowls (I suggest sourdough if possible), with the center carved out but with the bottom still left in tact (you can get these at Panera, your local bakery or you can usually find these in the deli section of your supermarket. It doesn’t HAVE to be sourdough though – any will do!); 2 tbsp of salted butter; 1 medium onion, minced (a food processor or blender will help with this); 2 celery stalks, sliced and finely chopped (with leafy tops reserved); 1 pound of Idaho potatoes (about 2 of them), peeled and cut into small cubes; 3 tbsp of all-purpose flour; 2 cups of chicken broth (2 cups of water + 2 tsp of Chicken Better Than Bouillon); 1 tbsp of cooking Sherry; 2 (10 oz) or 3 (6.5 oz) cans chopped clams, separating and reserving the juice from the clams; 2 bay leaves; 1 cup of heavy cream; 1/2 tsp of salt; 1/2 tsp of ground black pepper

Pressure Luck Cooking

This New England Clam Chowder is the real deal. So much in fact, you'll think you were sitting on the docks of the bay in Ogunquit, or Kennebunkport, Maine.

Ingredients

Oyster crackers, for topping

1/4 tsp of Old Bay seasoning, for spice

1/8 tsp of Zatarain’s, for a kick (do NOT use more than 1/8 tsp. This stuff is a concentrate and goes a long way!)

Bread bowls (I suggest sourdough if possible), with the center carved out but with the bottom still left in tact (you can get these at Panera, your local bakery or you can usually find these in the deli section of your supermarket. It doesn’t HAVE to be sourdough though – any will do!)

2 tbsp of salted butter

1 medium onion, minced (a food processor or blender will help with this)

2 celery stalks, sliced and finely chopped (with leafy tops reserved)

1 pound of Idaho potatoes (about 2 of them), peeled and cut into small cubes

3 tbsp of all-purpose flour

2 cups of chicken broth (2 cups of water + 2 tsp of Chicken Better Than Bouillon)

1 tbsp of cooking Sherry

2 (10 oz) or 3 (6.5 oz) cans chopped clams, separating and reserving the juice from the clams

2 bay leaves

1 cup of heavy cream

1/2 tsp of salt

1/2 tsp of ground black pepper

Method

Add the butter to the Instant Pot and hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When melted, add the onions and celery and stir constantly for about 2-3 minutes

Add the flour, coat the onions and celery with it and mix well

Add the chicken broth, sherry, all of the clam juice (but NOT the clams!), bay leaves, leafy tops from the celery and potatoes. Stir well

Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Quick release when done and remove the lid

Hit “Keep Warm/Cancel” again and then hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Add in the clams, heavy cream and salt & pepper (and the Old Bay and/or Zatarain’s ONLY if you want it a little spicy and with a kick) and bring to a simmer. Stir well for about 2 minutes and once it begins to bubble, it’s done and you can turn off the heat or keep on the “Keep Warm” setting

Serve in either a bread bowl or top with some oyster crackers…or do both!

Enjoy!

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