Instant Pot Clam Chowder with Canned Clams
Servings: 6 Servings
Ingredients
- 1 cup seafood stock or additional clam juice
- ½ cup white onion diced
- 2 russet potatoes diced into 1-inch cubes
- 1 celery rib chopped; about ¼ cup
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup half and half
- 2 ½ tablespoons cornstarch
- 20 ounces canned clams with juice 2 (10-ounce) cans
Instructions
- Add the seafood stock, onion, potatoes, celery, garlic, salt, pepper, thyme, and bay leaves to the pressure cooker.1 cup seafood stock, ½ cup white onion, 2 russet potatoes, 1 celery rib, 1 teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon minced garlic, 1 teaspoon dried thyme, 2 bay leaves
- Close the lid and cook on Manual/High Pressure for 5 minutes. When the cooking time ends, carefully perform a quick release according to the manufacturer’s instructions.
- Remove the bay leaves and select Sauté/Cook. Whisk the half-and-half and cornstarch together in a separate bowl until smooth.2 ½ tablespoons cornstarch, 1 cup half and half
- Stir the clams with their juice and the cornstarch mixture into the soup.20 ounces canned clams with juice
- Cook, stirring frequently, until the chowder reaches the desired thickness. Turn off the pressure cooker and serve.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of about 1 cup. They do not include green onions, crackers, or other toppings.
- Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Instant Pot Clam Chowder with Canned Clams
Serving Size
1 cup
Amount per Serving
Calories
149
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
15
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
18
mg
6
%
Sodium
555
mg
23
%
Potassium
420
mg
12
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
200
IU
4
%
Vitamin C
6
mg
7
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
