Description
This Instant Pot Clam Chowder features fresh clams, tender potatoes, and aromatic vegetables in a rich, creamy broth that warms the soul. Perfect for chilly evenings!
Ingredients
Scale
- 2 cups Fresh Clams, cleaned
- 2 cups Yukon Gold Potatoes, peeled and diced
- 1 medium Onion, finely chopped
- 1 stalk Celery, diced
- 1 cup Heavy Cream
- 3 cups low-sodium Chicken Broth
- 1 tsp Dried Thyme
- Salt, to taste
- Pepper, to taste
Instructions
- Set the Instant Pot to the sauté function. Add chopped onion and celery. Cook for about 5 minutes until softened.
- Stir in diced potatoes and dried thyme. Mix well to combine flavors.
- Add chicken broth while scraping any bits from the bottom of the pot. Close the lid securely and set to cook on high pressure for 5 minutes.
- After cooking, carefully perform a quick release of steam. Open the lid gently.
- Add fresh clams and heavy cream to the pot. Stir until well mixed.
- Taste the chowder and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread on the side.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: - For added sweetness, consider incorporating corn into your chowder. - Experiment with different herbs like dill for an extra flavor boost. - Mash some of the potatoes before serving for a thicker consistency.