Ingredients

The following ingredients have 5 Servings
  • (3) 6.5 oz cans Chopped Clams* ((reserve the clam juice))
  • Water or a small bottle of clam juice. ((to add to clam juice))
  • 5 slices Bacon, (chopped)
  • 3 Tbsp Butter
  • 1 Onion, (diced)
  • 2 stalks Celery, (diced)
  • 2 sprigs Fresh Thyme ((or 1/4 tsp dried))
  • 2 cloves Garlic, (pressed or finely minced)
  • 1 1/4 tsp Kosher Salt ((3/4 tsp table salt) or to taste)
  • 1/4 tsp Pepper
  • 1 1/2 lbs Potatoes, (4 cups diced (I use gold potatoes and don't peel them. If you use russets, you may want to peel them.))
  • 1/2 tsp Sugar ((optional))
  • 1 1/3 cups Half and Half
  • 1 1/2 Tbsp Potato or Corn Starch ((optional, for thickening))
  • Chopped Chives, (for garnish)

Instruction

  • Open the cans of clams and drain the clam juice into a 2 cup measuring cup. Add enough water to make 2 cups of liquid. Set the clams and juice/water aside.
  • Turn on the pressure cooker's Sauté function and add the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
  • Add the butter, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent.
  • Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
  • Add the potatoes, sugar (if using) and clam juice/water mixture and stir.
  • Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
  • Cancel the Sauté function.
  • Set to Pressure Cook/Manual, and use the + or - (or dial) to choose 4 minutes (High Pressure). When cook time has ended, let the pot rest undisturbed for 3 minutes, then do a controlled Quick Release.
  • When the pin in the lid has dropped down, carefully open the lid, facing away from you, and stir the contents.
  • Use a potato masher to carefully mash some or all of the potatoes, as desired.
  • Turn the Sauté function back on, and use the Lowest setting (on the IP is called Less).
  • Add the clams and the half and half. Let the chowder heat through, but try not to boil it.
  • If you want it thicker, you can thicken it with potato or corn starch mixed with some of the half and half, mixed well, and stir it in. 
  • Turn off the pot and garnish the clam chowder with chopped chives, and serve with crackers or some nice bread or rolls.