There’s nothing quite like a warm bowl of creamy clam chowder to soothe the soul. Forget simmering on the stove for hours; this incredible Instant Pot version delivers all the rich, savory flavor you crave in just 15 minutes! It’s a game-changer for busy weeknights, offering a hearty, low-carb meal that feels like a coastal getaway in a bowl.
Ingredients
• Total Time: 15 MIN | Serves: 8
• 16 rashers bacon, diced (about 1 lb or 450g)
• 1 cup diced onion (about 150g)
• 1 cup diced celery stalks (about 100g)
• 2 cans (6.5 oz or 184g each) fancy whole baby clams, undrained
• 2 cups chicken broth (480ml)
• 2 cups heavy cream (480ml)
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp ground black pepper
Instructions
1. Directions1. Set the Instant Pot to “Saute” mode. Add the diced bacon and cook until crispy, about 6-7 minutes. Do not drain the fat.2. Add the diced onion and celery to the pot. Sauté for 2-3 minutes, stirring occasionally, until softened.3. Pour in the chicken broth, heavy cream, undrained clams, thyme, salt, and pepper. Stir well to combine all .4. Secure and lock the lid, ensuring the steam release valve is in the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 5 minutes at high pressure.5. Once the cooking cycle is complete, perform a quick release by carefully moving the steam release valve to the “Venting” position.6. When the float valve drops, carefully open the lid. Stir the chowder and serve warm.
Nutritional Information
• Per Serving: Calories: 427 | Total Fats: 33g | Net Carbs: 5g | Proteins: 27g | Fibers: 0g
Pro Tips
• For a thicker chowder, make a slurry by whisking 1 tablespoon of xanthan gum with 2 tablespoons of cold water. Stir it into the finished chowder on the ‘Saute’ setting until thickened.
• Don’t overcook the clams. The 5-minute cook time is perfect for keeping them tender. A longer time or natural release can result in a rubbery texture.
• Garnish with fresh chives or parsley and some of the reserved crispy bacon for extra flavor and a beautiful presentation.
• For a low-carb potato substitute, add 1 cup of diced daikon radish or turnips along with the onion and celery.
FAQ
Q: How do I make this clam chowder thicker
A: For a thicker chowder, make a slurry by whisking 1 tablespoon of xanthan gum with 2 tablespoons of cold water. After pressure cooking, turn the Instant Pot to ‘Saute’ mode and stir in the slurry until the chowder has thickened.
Q: Is this Instant Pot clam chowder keto-friendly
A: Yes, this is a keto and low-carb clam chowder recipe. It uses heavy cream and bacon fat for richness and omits high-carb thickeners like flour or potatoes, resulting in only 5g of net carbs per serving.
Q: What can I use as a low-carb substitute for potatoes
A: To add a hearty, potato-like texture without the carbs, you can add 1 cup of diced daikon radish or turnips. Sauté them along with the onion and celery before pressure cooking.
Q: How do I prevent the clams from becoming rubbery
A: The key is to not overcook them. This recipe’s 5-minute pressure cook time followed by a quick release is the perfect duration to ensure the clams remain tender. Using a natural release or a longer cook time can result in a rubbery texture.
