[1] Toss the ingredients in an Instant Pot; in about 20 minutes you have a hearty soup for a lunch or dinner main, for for a first course (photo © Idaho Potato Commission).

[2] How about omega-3-rich salmon instead of clams? Here’s the recipe from Whole Foods (photo © Whole Foods).

[3] Oyster crackers, available at Nuts.com.


Cold enough for you? In most parts of the country, it’s FREEZING today.

So get out the Instant Pot and make a pot of comfort food: New England Clam Chowder.

Don’t have an Instant Pot? Make this recipe on the stove top.

January 21st is National New England Clam Chowder Day. Here’s the difference between New England Clam Chowder and Manhattan Clam Chowder, more types of chowder, and the history of chowder.

Thanks to the Idaho Potato Commission for this recipe. Find many more potato-based recipes at IdahoPotato.com.

This Instant Pot Clam Chowder (photo #1) is packed with flavor. It’s a one-pot meal that you can serve with a green salad for lunch or dinner; or serve a smaller bowl as a first course.

  • 3 medium Idaho russet potatoes, peeled (the different types of potatoes)
  • 1 tablespoon olive oil, divided
  • 4 strips smoked bacon, diced
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 10 ounces canned clams, drained
  • 1 cup clam juice
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1-1/4 teaspoons salt
  • 2 ribs of celery, diced
  • 1/2 cup heavy cream
  • 1-1/2 cups whole milk
  • 2 tablespoons all-purpose flour
  • Garnish: oyster crackers or saltines, snipped parsley or dill

    1. CHOP the potatoes into 1-inch chunks. Place them in a bowl of cold water and set aside.

    2. TURN the Instant Pot on to the sauté function. Add 1/2 tablespoon olive oil to the pot. Transfer the diced bacon to the Instant Pot and cook for 3 to 4 minutes, stirring occasionally. Carefully transfer the cooked bacon to a plate, leaving the rendered bacon fat in the pot.

    3. ADD another 1/2 tablespoon of olive oil to the pot, and the diced onions. Cook the onions for 3 minutes and then add the garlic. Sauté everything for another minute, stirring occasionally.

    4. DRAIN the potatoes and add them to the Instant Pot. Add the clams, clam juice, water, thyme and salt. Secure the lid on the pot and cook everything on high for 5 minutes.

    5. RELEASE the pressure manually by moving the valve to venting. Remove the lid and turn switch to the sauté function. Add the cooked bacon, diced celery, cream and milk. Bring everything to boil.

    6. PLACE the flour in a small bowl and ladle in about 3/4 cup of the liquid from the soup. Using a fork, stir the flour and liquid together until you get a thick paste. Scrape the thick paste into the Instant Pot and stir to incorporate with the rest of the soup. Let the soup simmer for about 4 minutes and turn off the Instant Pot.

    7. SERVE the soup in bowls. Garnish with fresh-ground black pepper, parsley and crackers, as desired.


    Oyster crackers (photo #3) are small, salted, soup crackers, typically hexagonal in shape and molded into two halves, roughy suggestive of an oyster shell.

    They were invented by Adam Exton, who opened a bakery in Trenton, New Jersey in 1846. The crackers were so-named because they were commonly served with oyster chowder and stew, oysters on the half shell, and other fish and seafood dishes.

    They are made from wheat flour, yeast and vegetable shortening plus leavening, malted barley flour and salt.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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