PRESSURE COOKER CLAM CHOWDER RECIPES RECIPES

Name: Instant Pot Clam Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Ingredients: 4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups); 1 medium onion, chopped; 2 celery ribs, chopped; 2 medium carrots, chopped; 4 garlic cloves, minced; 1 bottle (8 ounces) clam juice; 1 cup chicken broth; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cans (6-1/2 ounces each) minced clams, undrained; 2 tablespoons all-purpose flour; 1 cup heavy whipping cream; 4 bacon strips, cooked and crumbled; Optional: Oyster crackers and fresh thyme

INSTANT POT CLAM CHOWDER RECIPE: HOW TO MAKE IT

Instant Pot Clam Chowder Recipe: How to Make It image

Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 bottle (8 ounces) clam juice
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (6-1/2 ounces each) minced clams, undrained
2 tablespoons all-purpose flour
1 cup heavy whipping cream
4 bacon strips, cooked and crumbled
Optional: Oyster crackers and fresh thyme

Steps:

Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.

Nutrition Facts : Calories 227 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 673mg sodium, CarbohydrateContent 21g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO ...

Contest-Winning New England Clam Chowder Recipe: How to ... image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories Dinner Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 13g protein. Diabetic Exchanges 2-1/2 starch

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