Pressure Cooker Clam Chowder Recipe

Clam Chowder is so much easier to make with a pressure cooker!

It’s not that it’s hard to make. But, the prep takes time. Lots and lots of chopped veggies. 

By the time all the vegetables are cooked I don’t want to wait that long for dinner to be done. So, it’s great having a quick and easy way to cook it quickly.

How do you make clam chowder better?

There are lots of ways to make clam chowder better! I think making it easier by using a pressure cooker is one way.

There is also something special about having a warm bowl of clam chowder on a cold or rainy day. THIS is my absolute favorite time to make it.

Over time I think you find a way to make clam chowder better for you. There are so many ways to make it. White or red, minced clams or chopped.

One of the ways I make it better for ME is to add corn. I know there is a difference between corn chowder and clam chowder. But, I love clams and corn and like to have the best of both worlds in my chowder. :) 

What is clam chowder made of?

 

Most clam chowder is made of chopped vegetables, pork (bacon), clams, and potatoes. The chowder will usually contain cream or tomato sauce depending on which type it is, New England or Manhattan. Clam chowder contains pretty simple ingredients and isn’t too complicating to make.

Which clam chowder is white?

New England clam chowder is white because it contains cream or milk. There is one other type of chowder, Manhattan clam chowder, which is red because of its tomato base.

How do you thicken clam chowder without flour?

You can thicken clam chowder without flour using corn starch. The heavy cream and potatoes will also help make it thicker.

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How do you make New England clam chowder from scratch?

Making New England clam chowder from scratch is even easier with a pressure cooker! 

We’ve come up with our own recipe over the years using our favorite ingredients.

Ingredients:

• 6 slices of bacon cut up
• 1/2 cup butter
• 1/2 cup flour or corn starch
• 4 stalks celery chopped (chop up the leaves too for more flavor)
• 2 bell peppers seeded and chopped (I use 1 red 1 yellow)
• 1 medium onion chopped
• 3 lbs red potatoes chopped
• 1 can sweet corn drained
• 4 cans minced clams (I add the whole can without draining)
• 4 bottles clam juice
• 1/2 pint half & half or heavy cream
• 2 tsp. thyme
• 1 1/2 tsp. white pepper
• kosher salt to taste

Instructions:

1. In your pressure cooker (saute setting) saute the chopped bacon until crisp. Make sure you stir up the bacon every so often so it cooks through.
2. Add your chopped veggies and stick of butter to the pot. I slice the butter in.
3. Season your veggie mixture with thyme, white pepper, and a few pinches of kosher salt.
4. Saute the veggies and butter until the celery is tender occasionally stirring about 5 minutes.
5. Add the flour to your sauteed veggies and bacon to make a roux.
6. Slowly stir in your minced clams and clam juice
7. Stir in the chopped potatoes and corn.
8. Set your pressure cooker to the soup mode and let it cook.
9. Once it’s done slowly stir in the heavy cream.
10. If you want to add more thickness to your clam chowder after its been cooked stir in 1 or 2 tablespoons of corn starch.
11. Add salt to taste when it’s finished.
12. Serve by itself, in a bread bowl, or with some crusty bread.

Is it better to thicken with flour or cornstarch?

I prefer to thicken my clam chowder with flour. However, if it needs to be thickened at the end I will usually add a tablespoon of cornstarch and stir it in.