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:
- 🔪Veg and Bacon Prep (can be done up to 3 days ahead)
- Chop the bacon into 1/4 inch pieces.
- Finely dice the onion.
- Finely dice the celery.
- Pick and chop the thyme if you are using fresh.
- Mince the garlic.
- Don't do the potatoes until just before cooking so they don't turn brown.
- Peel the potatoes and chop into 1/2 inch cubes.
- Clam Prep
- 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).
- Saute Time
- Turn on the pressure cooker's Sauté function and add the chopped bacon.
- Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
- 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.
- Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
- Add the potatoes and clam juice/water mixture and stir to combine.
- Cancel the Sauté function.
- Pressure Cooker Time
- Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Set to Pressure Cook/Manual, set to 4 minutes (High Pressure).
- When the timer goes off, let the pot rest undisturbed for 3 minutes, then do a Quick Release.
- Once the pressure is fully released, carefully open the lid, and stir the soup.
- Use a potato masher or fork to carefully mash some or all of the potatoes, as desired. This will help thicken the soup.
- Final Saute Time
- Turn the Sauté function back on, and use the lowest setting.
- Add the clams and the half and half. Let the chowder heat through, but try not to boil it.
- 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.
- Taste, and add more salt and pepper to taste.
- Serve
- Turn off the pressure cooker.
- Serve desired amount into a bowl.
- Garnish the clam chowder with chopped chives, and serve with oyster crackers, warm bread, or (my favorite) gold fish crackers.
Reheat Options
- Reheat chowder in a microwave safe bowl covered with a damp paper towel for 2-3 minutes.
- Or heat up desired amount in a pot over medium heat, at barely a simmer, for about 5-7 minutes.