🍽️

Clam Chowder

Course
Dinner
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!

Ingredients:

  • (3) 6.5 oz cans Chopped Clams (reserve the clam juice)
  • Water
  • 5 slices Bacon
  • 3 Tbsp Butter
  • 1 Onion
  • 2 stalks Celery
  • 2 sprigs Fresh Thyme (or 1/4 tsp dried)
  • 2 cloves Garlic or 1/2 tsp garlic powder
  • 1 tsp salt + more to taste
  • 1/4 tsp Pepper
  • 1 1/2 lbs gold potatoes
  • 1 1/3 cups Half and Half
  • 1 1/2 Tbsp Potato or Corn Starch (optional, for thickening)
  • Chopped Chives, for garnish
  • oyster crackers, bread, or (my favorite) gold fish crackers

Directions:

  1. 🔪Veg and Bacon Prep (can be done up to 3 days ahead)
    1. Chop the bacon into 1/4 inch pieces.
    2. Finely dice the onion.
    3. Finely dice the celery.
    4. Pick and chop the thyme if you are using fresh.
    5. Mince the garlic.
    6. Don't do the potatoes until just before cooking so they don't turn brown.
    7. Peel the potatoes and chop into 1/2 inch cubes.
  2. Clam Prep
    1. Open the cans of clams and drain the clam juice into a 2 cup measuring cup. Add enough water to make 2 cups of liquid if their isn’t enough clam juice. Set the clams and juice/water aside. (Just do 1 cup from 2 cans of clams if you're halving this recipe).
  3. Saute Time
    1. Turn on the pressure cooker's Sauté function and add the chopped bacon.
    2. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
    3. Add the butter, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent.
    4. Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
    5. Add the potatoes and clam juice/water mixture and stir to combine.
    6. Cancel the Sauté function.
  4. Pressure Cooker Time
    1. Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
    2. Set to Pressure Cook/Manual, set to 4 minutes (High Pressure).
    3. When the timer goes off, let the pot rest undisturbed for 3 minutes, then do a Quick Release.
    4. Once the pressure is fully released, carefully open the lid, and stir the soup.
    5. Use a potato masher or fork to carefully mash some or all of the potatoes, as desired. This will help thicken the soup.
  5. Final Saute Time
    1. Turn the Sauté function back on, and use the lowest setting.
    2. Add the clams and the half and half. Let the chowder heat through, but try not to boil it.
    3. If you want it thicker, you can add potato or corn starch in 1 tsp at a time. Mix well, and add more if desired.
    4. Taste, and add more salt and pepper to taste.
  6. Serve
    1. Turn off the pressure cooker.
    2. Serve desired amount into a bowl.
    3. Garnish the clam chowder with chopped chives, and serve with oyster crackers, warm bread, or (my favorite) gold fish crackers.

Reheat Options

  1. Reheat chowder in a microwave safe bowl covered with a damp paper towel for 2-3 minutes.
  2. Or heat up desired amount in a pot over medium heat, at barely a simmer, for about 5-7 minutes.