CLAM CHOWDER – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 - 6 servings
Number Of Ingredients 12
Steps:
- Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
- Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
- Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
- Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
- Add garlic, salt and pepper and cook for 1-2 minutes more.
- Add clam juice and potatoes and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
- Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
- Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
- Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
- Garnish with snipped chives
QUICK MANHATTAN CLAM CHOWDER RECIPE | ALLRECIPES
I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!
Provided by MEGSCOOKIN
Categories Clam Chowder
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 cups
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
- Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
- Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.
Nutrition Facts : Calories 243.8 calories, CarbohydrateContent 25.8 g, CholesterolContent 63.5 mg, FatContent 4 g, FiberContent 4 g, ProteinContent 26.7 g, SaturatedFatContent 0.5 g, SodiumContent 720.1 mg, SugarContent 8.4 g
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