Cozy and comforting, this 30-minute Instant Pot creamy clam chowder is one of my favorites. It is flavorful, delicious, and oh-so-easy to make! Plus, learn how to make a dairy-free version.
If you have ever had the pleasure of strolling along Fisherman’s Wharf in San Francisco, you must be familiar with clam chowder served in a sourdough bread bowl. It has a similar consistency to cream-based New England clam chowder, with a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes. It’s delicious, so you need to try this recipe.
The ingredients
Making chowder is super simple, and you will only need basic ingredients. I skip bacon in this recipe; however, you can add them. Here’s a list of ingredients you need:
- Clams. I use canned chopped clams
- Onion. You will need white onion, which is slightly milder in flavor
- Potatoes. I suggest using russet potatoes for this recipe. They are perfect for thickening the soup or in creamy soups
- Half & half to give the creamy texture we all love and crave
- Cornstarch to thicken the chowder
- Olive oil to cook the onion and potatoes
- Salt and pepper to taste
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How to make 30-minute Instant Pot clam chowder
- Turn your instant pot to sauté mode. Once your pot becomes hot, add in your oil. then add in your white onions. Stir and cook for about three minutes
- Add to your instant pot the onions, clams, and cornstarch. Mix well
- Add in your potatoes, salt, pepper, water, and half-and-half. Stir well
- Place your lid on the instant pot. Set your instant pot to high pressure for 3 minutes
- Once your instant pot is done cooking, do a quick release by bringing the valve toward you and opening the pressure
- Open the instant pot once it has come to a full release
- Choose to cancel on your instant pot and then select the sauté mode. Stir your soup occasionally for about 10 minutes to reduce the liquid, and continue to cook and thicken your half-and-half
- Add more salt and pepper to your liking. Pour your soup into a bowl or a bread bowl, top with parsley (optional), and enjoy!
Best way to serve clam chowder
The sourdough bread bowl is my favorite. However, you can enjoy a bowl of clam chowder with saltine crackers, or oyster crackers. And if you prefer to add some colors, add crumbled crispy bacon or fresh parsley.
Dairy-free clam chowder
You can use coconut milk or coconut cream instead of half-and-half.
Kitchen tips
Don’t overcook the clams once you add them to the chowder, so you won’t get a rubbery texture since canned clams are already cooked.
Please avoid using the fat-free half-and-half in this recipe. Add more liquid if you prefer a thinner consistency.
Add fresh seasonings, such as fresh thyme, bay leaves, or parsley, to make this chowder extra delicious.
You can add the juice from the canned clams for more flavors!
Storing clam chowder
Transfer cool clam chowder into an airtight container and store it in the fridge for up to 4 days.
The feedback on this recipe has been awesome! It’s creamy, comforting, and satisfying. If you enjoy this clam chowder, you will love this chicken curry soup, three-bean chili, and 20+ better-than-takeout Instant pot recipes!
30-minute Instant Pot Creamy Clam Chowder
Ingredients
- 4 6½ oz cans chopped clams juice drained
- 6 medium russet potatoes cubed
- ½ large white onion diced
- 3 cups water
- 4 cups half & half
- 2 tablespoons olive oil
- 4 tablespoons cornstarch
- salt and black pepper to taste
Instructions
- Turn your instant pot to sauté mode. Once your pot becomes hot, add in your oil. then add in your white onions. Stir and cook for about three minutes
- Add to your instant pot the onions, clams, and cornstarch. Mix well
- Add in your potatoes, salt, pepper, water, and half-and-half. Stir well
- Place your lid on the instant pot. Set your instant pot to high pressure for 3 minutes
- Once your instant pot is done cooking, do a quick release by bringing the valve toward you and opening the pressure
- Open the instant pot once it has come to a full release
- Choose to cancel on your instant pot and then select the sauté mode. Stir your soup occasionally for about 10 minutes to reduce the liquid, and continue to cook and thicken your half-and-half
- Add more salt and pepper to your liking. Pour your soup into a bowl or a bread bowl, top with parsley (optional), and enjoy!
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