Instant Pot New England Clam Chowder
Try this Instant Pot New England Clam Chowder recipe, or contribute your own.
Try this Instant Pot New England Clam Chowder recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (928g)
- Sodium 18.96 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- At the bacon to the Instant Pot, and press the saute button, cook, until done.
- Then add the onion and celery and cook until they are both soft. (about 4 minutes)
- Then add the clam juice, potatoes, and spices.
- Mix well, then add in the water, and mix well.
- Set the manual high pressure for 5 minutes, with the vent sealed.
- Let it naturally release, and then add in the clams, saute for another 5 minutes, which will cook the clams.
- Mix in the cream and continue to saute, until the soup is hot.
- Enjoy!
Unlike a tomato-based Manhattan chowder, which relies on long simmering to break down vegetables in an acidic broth, New England clam chowder is built on a starch-thickened dairy foundation that requires careful heat management. Traditional stovetop methods demand constant stirring to prevent scorching at the bottom of the pot, but a pressure cooker alters this dynamic. By utilizing sealed steam pressure, an electric multi-cooker forces moisture into root vegetables rapidly, softening 3-4 peeled and cubed potatoes in just five minutes at high pressure without requiring pre-boiling.
Rendering three pieces of bacon directly in the stainless steel insert establishes the primary fat layer needed for sweating the diced onion and celery. Maintain medium-high heat during this sauté phase until the pork fat renders completely and the aromatics turn translucent, roughly four minutes. Scraping up any browned protein bits from the bottom of the insert before securing the lid prevents the cooker's burn sensor from tripping during the pressure cycle. If your specific appliance model is prone to scorching sensitive dairy bases, you can substitute a portion of the water with extra clam juice to maintain liquid volume while keeping sediment levels manageable.
Clam meat demands precise timing because prolonged exposure to high heat causes the protein fibers to tighten rapidly, turning the tender morsels rubbery. Adding the pound of clam meat after the pressure cycle completes, during a subsequent five-minute sauté phase, cooks the seafood gently in residual heat. Dairy behaves similarly under aggressive boiling, which causes the fats to separate and curdle. Pouring in one cup of cream only after pressure release and keeping the heat at a gentle simmer ensures a smooth, emulsified finish.
Leftover chowder stores safely in an airtight container in the refrigerator for up to three days, though the potatoes will continue to absorb liquid and soften further. When reheating portions on the stovetop, keep the temperature at a low setting and stir frequently to avoid breaking the dairy emulsion. Freezing is generally discouraged for this style of soup because dairy solids separate entirely upon thawing, resulting in a grainy texture that cannot be easily re-emulsified.
