Instant Pot New England Clam Chowder

pressureluckcooking.com

Courtney Nic

2 tbsp of salted butter

1 medium onion, minced (a food processor or blender will help with this)

2 celery stalks, sliced and finely chopped (with leafy tops reserved)

1 pound of Idaho potatoes (about 2 of them), peeled and cut into small cubes

3 tbsp of all-purpose flour

2 cups of chicken broth (2 cups of water + 2 tsp of Chicken Better Than Bouillon)

1 tbsp of cooking Sherry

2 (10 oz) or 3 (6.5 oz) cans chopped clams, separating the juice from the clams

2 bay leaves

1 cup of heavy cream

½ tsp of salt

½ tsp of ground black pepper

subheading: OPTIONAL:

Bread bowls (I suggest sourdough if possible), with the center carved out but with the bottom still left in tact (you can get these at Panera, your local bakery or you can usually find these in the deli section of your supermarket. It doesn’t HAVE to be sourdough though - any will do!)

Oyster crackers, for topping

A pinch of Old Bay seasoning, for spice

⅛ tsp of Zatarain’s, for a kick (do NOT use more than ⅛ tsp. This stuff is a concentrate and goes a long way!)

Vegetarian (who eats seafood) or Pescatarian? You can absolutely sub vegetable broth for the chicken broth! Just use 2 tsp of water + 2 tsp of Vegetable Better Than Bouillon!

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer