Ingredients
- 3 (5 ounce) cans baby clams
- 6 thick slices bacon, cut lengthwise first, then into 1-inch pieces
- ½ cup diced onion
- ½ cup diced celery
- 2 cloves garlic, minced
- 2 cups diced russet potatoes
- ½ cup shredded carrots, loosely packed
- ¼ teaspoon freshly ground black pepper
- 2 sprigs thyme
- 1 cup half-and-half
Why This Recipe Is So Enjoyable
Kitchen Tips
- Avoid overcooking the potatoes to keep them from turning mushy.
- Stir the chowder gently after pressure cooking to maintain its creamy consistency.
Step 1
Drain the clams through a colander set over a measuring cup to catch the juice—you should have just over 2 cups of liquid saved. Turn on your Instant Pot to the sauté setting and cook the bacon until it’s nice and crispy, about 5 minutes. Once done, transfer the bacon to a paper towel-lined plate and set it aside.
Step 2
Leave just a tablespoon of the bacon fat in the pot, then add the chopped onion and celery. Cook them until the onion turns soft and translucent, roughly 5 minutes. Toss in the garlic and cook for another minute until you can really smell it.
Step 3
Pour about 1/4 cup of the clam juice into the pot and bring it to a boil, scraping the bottom with a wooden spoon to loosen any browned bits. Add the potatoes, carrots, pepper, thyme, and the rest of the clam juice. Lock the lid in place, set the pressure cooker to high, and cook for 4 minutes. It will take some time for the pressure to build, about 10 to 15 minutes.
Step 4
When the cooking time is up, let the pressure release naturally for about 5 minutes, then carefully use the quick-release to let out any remaining pressure. Once you can open the lid, remove about 3/4 cup of the potatoes and mash them right in the pot. Give it a good stir to thicken the chowder.
Step 5
Switch back to sauté mode, add the clams and half-and-half, and warm everything through gently—don’t let it boil. Serve the chowder in bowls and sprinkle the crispy bacon on top. Enjoy!
