Easy Instant Pot Clam Chowder without Bacon. When it comes to delicious food, no dish can compete with the creamy and savory goodness of clam chowder.
I will show you how easy to make this in the Instant Pot, and you can try this Corn Chicken Soup for more.
Why you will love Instant Pot Clam Chowder without Bacon
- Creamy– adding the heavy cream and flour cornstarch slurry makes this clam chowder super creamy. The creaminess showcased the tasty spices of the chowder.
- Quick– I made this stovetop in the Instant Pot, but cooking it in the IP makes it fast.
- No bacon– this means it does not have too much fat.
- Freezeable– clam chowder is freezer friendly, so make a huge batch for later.
- Customizable– You can still use the same canned or fresh clams recipe.
What is Clam Chowder?
Clam chowder is a soup known for its creamy and flavorful broth filled with clams, potatoes, onions, and other ingredients such as celery, bacon, or herbs.
Ingredients for Instant Pot Clam Chowder without Bacon
To create a flavorful Instant Pot Clam Chowder, you will need the following ingredients:
- Clams: Clams are the star ingredient of clam chowder, providing a rich flavor. Fresh clams are preferred for their natural taste, but you can also use canned clams if fresh ones are unavailable. Make sure to clean and rinse the clams thoroughly before using them in the dish.
- Potatoes: Potatoes add texture to the chowder. They are typically cut into bite-sized pieces and cooked until tender, contributing to the overall creaminess of the soup.
- Heavy Whipping Cream: Heavy whipping cream is responsible for the luscious and creamy base of the clam chowder. It adds richness and smoothness to the soup, balancing out the flavors of the clams and other ingredients.
- Celery: Celery adds a pleasant crunch and subtle flavor to the clam chowder. It also provides a refreshing and slightly herbal note to the soup, complementing the other ingredients.
- Red Onion: Red onion adds a mild and slightly sweet flavor to the chowder. It enhances the taste profile and gives the dish a touch of color.
- Salt and Pepper: they bring out the flavors of the other ingredients. They should be added according to taste, ensuring the soup is correctly seasoned.
- Chicken Bouillon: Chicken broth serves as the clam chowder’s base, providing a savory backdrop for the clams and other ingredients to shine. You can use store-bought chicken broth or prepare your own using chicken bones, vegetables, and herbs.
- Flour: this helps thickens the soup, and it helps create a velvety texture by tying the ingredients together and satisfying the chowder.
- Bay Leaves: Bay leaves impart a subtle earthy and aromatic flavor to the chowder. They are added during cooking to infuse their essence into the soup and remove them before serving.
- Cornstarch: Cornstarch is combined with water to create a slurry that thickens the soup.
How to Make This Easy Instant Pot Clam Chowder without Bacon
Now, let’s dive into the step-by-step process:
- Melt the Butter: Push the sauté button on the Instant Pot and set the timer to thirty minutes. Melt the butter in the pot and sauté the chopped red onions until they become soft and translucent. Add the bouillon and crush it. Add the flour. Add the Broth and Cream. Add the water and heavy whipping cream to the Instant Pot Stir to combine the liquids with the sautéed onions.
- Add Potatoes and Seasonings. Cube the potatoes into bite-sized pieces and add them to the pot. Place bay leaves on top. Add the Clam Add the clams to the Instant Pot, dipping them in the liquid.
- Seal and Pressure Cook. Close the lid of the Instant Pot securely. Push the pressure cooker button setting. Set the pressure to HI and set the timer to eight minutes. Natural Release when done. Approximately 30 minutes, naturally. Carefully release any remaining pressure using the pressure release valve.
- Season and Thicken. Open the lid of the Instant Pot. Push the sauté button again and set the timer to thirty minutes. Make the slurry by mixing the cornstarch and water in a small bowl. Add the slurry to the soup mixture in the Instant Pot. Gently stir the mixture until the soup thickens to your desired consistency—season with Salt and pepper.● Turn off the sauté function. Pour the clam chowder into bowls and serve it hot. Optionally, garnish with chopped celery and red onions for added freshness and visual appeal.
Can I Store Leftover Instant Pot Clam Chowder without Bacon
Absolutely! If have leftover clam chowder, refrigerate for up to three days. Alternatively, you can freeze it for future enjoyment. Ensure that you cool the chowder entirely before storing it, and use appropriate airtight containers to maintain its freshness.
Yes, you can freeze clam chowder.
- Let the chowder cool completely before freezing. This process prevents ice crystals from forming.
- Freeze the chowder in individual serving containers. It will make thawing and reheating easier. Three months is the maximum chowder life in the freezer.
- Label the container.
When ready to thaw the chowder, place it in the refrigerator overnight. You can also reheat the chowder in the microwave or on the stovetop.
Here are some additional tips for freezing clam chowder:
- If your chowder contains potatoes, remove them before freezing. Potatoes can become mushy when frozen.
- If your chowder contains cream, reduce the amount of cream before freezing. The cream can separate when frozen.
- Purely your choice, but splash a small amount of water on the chowder before freezing to help prevent it from becoming too thick.
With these tips, you can freeze clam chowder and enjoy it for months.
How do you prepare clams for chowder:
- Soak the clams in a large bowl for up to 2 hours. It will help to remove any sand or grit that may be inside the clams.
- Scrub the clams with a brush under cold running water.
- Put the clams in a large pot and add enough water to cover them. Cook the clams until boiling. Cook them until the clams open.
- Discard any clams that do not open.
- Drain and let them cool slightly.
- Take the meat out from the shells and chop it into bite-sized pieces.
- Make sure that you strain the cooking liquid through a fine-mesh sieve so that you can use it as broth in this recipe
Here are some additional tips for preparing clams for chowder:
- Only use fresh clams. Stale clams will be challenging and chewy.
- If you are unsure if a clam is dead, tap it on the counter. A live clam will close its shell. A dead clam will not close its shell.
- If you find any sand or grit in the clams, you can rinse them under cold running water.
- Make sure to cook the clams. Overcooked clams will be challenging and rubbery.
- The cooking liquid from the clams is full of flavor, so be sure to strain it and use it in your chowder recipe.
What kind of clams are used in clam chowder?
Bay clams are used for clam chowder.
Here are the steps on how to tenderize clams for clam chowder using a meat mallet:
- Scrub the clams with a brush under cold running water.
- Place the clams on a cutting board.
- Cover the clams with plastic wrap.
- Use a meat mallet to pound the clams lightly on both sides.
- Place the clams in a large pot. Add enough water to cover the clams and bring it to boiling. Cover the pot and cook the clams for 5-7 minutes or until they open.
- Discard any clams that do not open.
What is the difference between fresh and canned clams?
Fresh and canned clams are seafood products but have some key differences. Fresh clams are shucked and cleaned right before they are cooked, while canned clams are cooked and packed in brine or water. This means fresh clams have a more delicate flavor and texture than canned ones. Fresh clams are also more expensive than canned clams.
Ultimately, the best type of clam depends on your preferences and budget. Fresh clams are more flavorful and tender. But if you are budgeting, you do not have access to fresh clams, and then canned clams can be a good substitute.
Additional tips for choosing and using clams:
- When choosing fresh clams, look for clams that are tightly closed. If a claim is open, tap it on the counter. A live clam will close its shell. A dead clam will not close its shell.
- If you are using canned clams, drain them well before using them. The brine or water they are packed in can make your dish too salty.
Several ways to cook clams:
You can use clams for:
Do I soak fresh clams before cooking?
- Yes, it is recommended to soak fresh clams before cooking. Soaking helps to remove any sand or grit that may be inside the clams.
Here are some additional tips for soaking clams:
- Use cold water. Hot water will kill the clams.
- Soak the clams in a large bowl.
- If you have time, soak the clams for longer. This will give them more time to remove the sand.
- After soaking, rinse the clams under cold running water. This will remove any remaining sand or grit.
- Do not soak clams in salt water. This will make them challenging.
What are the best clams for clam chowder?
Quahog Clams are the best clams for clam chowder. They are large, meaty, and have a sweeter flavor, perfect for clam chowder. They are also not expensive. In our case, we go to Oregon for clamming, and it is cheap this way.
If you cannot find quahog clams, you can use other clams, such as littleneck or cherrystone clams. However, these clams may be smaller and have a less pronounced flavor.
How to Choose the best clams for clam chowder:
- Look for clams that are tightly closed. If it is open, tap it on the counter. A live clam will close its shell. A dead clam will not close its shell.
- Avoid clams that have cracked shells or broken siphons. These clams may be old or unhealthy.
- Choose clams that are a uniform size so that they will cook evenly.
For More Recipe, you’ll love:
Easy Instant Pot Clam Chowder without Bacon
- 1 instant pot duo crisp plus air fryer 8 quart
- 1/4 cup unsalted butter
- 1 cube chicken bouillon
- 1 medium red onion chopped
- 1/4 cup all-purpose flour
- 2 pieces Rossette Potatoes
- 2 cans chopped clams or use two cups chopped fresh clams Don't drain liquid
- 3 stalks celery
- 2 cups heavy whipping cream
- 2 cups water
- 3 pieces dry bay leaves
- salt and pepper to taste
- 1/4 cup cornstarch
- 1/4 cup water
- Push the sauté button on the Instant Pot and set the timer to thirty minutes. Melt the butter in the pot and sauté the chopped red onions until they become soft and translucent. Add the bouillon and crush it. Add the flour and mix until it forms into sticky paste.
- Add the water and heavy whipping cream to the Instant Pot Stir to combine the liquids with the sautéed onions.
- Add the potatoes, celery, and the clams. Put the bay leaves on top.
- Cancel the saute button and cover the pot with the pressure cooker lid.
- Push the pressure cooker button setting. Set the pressure to HI and set the timer to eight minutes.
- When done, naturally release about thirty minutes. Release the remaining pressure.
- Open the lid and push the saute button. Set the timer to thirty minutes.
- Mix the cornstarch and the water. Add to the soup. Add the salt and pepper. Season according to your liking. Mix continually until the soup thickens.