Instant pot clam chowder: a quick and easy recipe for a coastal treat

Clam chowder, a beloved culinary treasure, evokes memories of cozy seaside gatherings. With the advent of the Instant Pot, creating this delectable dish has become easier than ever. Join us on an epicurean adventure as we navigate the art of crafting creamy clam chowder in the comfort of your own kitchen.

Ingredients for a Chowder Masterpiece

• 24 ounces clam juice
• 1 pound small red potatoes, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 carrots, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 cans (10.75 ounces each) condensed clam chowder soup
• 1 cup half-and-half
• 24 ounces shucked clams, drained
• 1/2 cup chopped fresh parsley

Step-by-Step Symphony

1. Prepare the Instant Pot: Pour clam juice into the Instant Pot.

2. Add Vegetables: Layer diced potatoes, onion, celery, carrots, bay leaf, thyme, oregano, and black pepper into the pot.

3. Pressure Cook: Secure the lid and set the Instant Pot to “Pressure Cook” on high for 5 minutes.

4. Quick Release: Once the timer goes off, perform a quick pressure release.

5. Stir in Soup: Open the lid and stir in condensed clam chowder soup.

6. Add Half-and-Half: Pour in half-and-half and stir to combine.

7. Cook Again: Set the Instant Pot to “Pressure Cook” on low for 5 minutes.

8. Natural Release: Allow the pressure to release naturally for 10 minutes.

9. Add Clams: Stir in drained clams.

10. Garnish: Sprinkle with chopped fresh parsley before serving.

Variations to Suit Your Taste

• Manhattan Style: Add diced tomatoes and tomato paste for a tangy twist.
• New England Style: Omit tomatoes and add chopped bacon for a smoky flavor.
• Spicy Chowder: Stir in a pinch of cayenne pepper for a kick.
• Vegetarian Delight: Replace clams with diced zucchini, mushrooms, and corn kernels.

Tips for a Chowder that Sings

• Use Fresh Ingredients: The quality of your ingredients will greatly impact the flavor.
• Don’t Overcook: Overcooked vegetables will become mushy.
• Add Liquids Gradually: Start with less liquid and add more as needed to achieve the desired consistency.
• Serve with Crusty Bread: A warm loaf of bread is the perfect accompaniment for dipping.

The Perfect Pairing: Sides that Shine

• Cornbread Muffins: Fluffy cornbread muffins provide a sweet and savory contrast.
• Green Salad: A crisp green salad adds a refreshing crunch.
• Roasted Vegetables: Roasted carrots, broccoli, or Brussels sprouts offer a healthy and flavorful side.

Answers to Your Questions

Q: Can I use frozen clams?
A: Yes, but thaw them completely before using.

Q: How do I store leftover chowder?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze clam chowder?
A: Yes, but let it cool completely before freezing. It can be stored in an airtight container in the freezer for up to 3 months.

Q: What is the best way to reheat clam chowder?
A: Reheat over medium heat on the stovetop, stirring occasionally.

Q: Can I add other vegetables to the chowder?
A: Yes, try adding chopped zucchini, bell peppers, or peas for extra flavor and texture.