There’s nothing quite like a warm, comforting bowl of clam chowder on a chilly evening. Forget simmering on the stove for hours; this Instant Pot version delivers that classic, rich flavor in a fraction of the time. In just 20 minutes, you can have a luxuriously creamy, keto-friendly chowder packed with savory bacon and tender clams. It’s the perfect weeknight meal that tastes like a weekend treat.
Ingredients
• 1 cup / 130g thick-cut bacon, cubed
• 1 medium onion, finely chopped
• ½ cup / 120ml dry white wine, such as Sauvignon Blanc
• 11 oz / 312g canned clams, undrained
• 2 cups / 475ml heavy cream
• 1 tsp / 2g Herbes de Provence
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the cubed bacon and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the chopped onion to the bacon fat and sauté for 3-5 minutes, until softened and translucent.
4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for about 1 minute to cook off the alcohol.
5. Turn off the ‘Sauté’ function. Stir in the heavy cream, the undrained canned clams, Herbes de Provence, salt, and pepper. Add half of the cooked bacon back into the pot.
6. Secure the lid, set the steam valve to ‘Sealing,’ and cook on the ‘Stew/Meat’ setting or ‘Manual/Pressure Cook’ at high pressure for 15 minutes.
7. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid, stir the chowder, and ladle into bowls. Garnish with the remaining crispy bacon before serving.
Nutritional Information
• Per Serving
• Calories: 400
• Total Fat: 35g
• Net Carbs: 3g
• Fiber: 1g
• Protein: 28g
Pro Tips
• For a thicker chowder, create a slurry by mixing 1 teaspoon of xanthan gum with 1 tablespoon of olive oil. Whisk it into the chowder after pressure cooking while it’s on the ‘Sauté’ setting.
• Don’t skip deglazing. Scraping the browned bits off the bottom of the pot after adding the wine is crucial for a deep, rich flavor and prevents a ‘Burn’ notice.
• Garnish with fresh chopped parsley or chives for a burst of freshness that cuts through the richness of the cream and bacon.
• For a more traditional, non-keto version, you can add 1-2 diced potatoes with the onion and thicken with a cornstarch slurry at the end.
FAQ
Q: How do I make this keto clam chowder thicker
A: To thicken the chowder, create a slurry by mixing 1 teaspoon of xanthan gum with 1 tablespoon of olive oil. After pressure cooking, turn the Instant Pot to the ‘Sauté’ setting and whisk in the slurry until it thickens.
Q: Can I make a non-keto version of this clam chowder
A: Yes, for a traditional, non-keto version, add 1-2 diced potatoes when you sauté the onion. You can then thicken the finished chowder with a cornstarch slurry instead of xanthan gum.
Q: What kind of clams should I use for this recipe
A: This recipe calls for one 11 oz can of clams. It is important to use them undrained, as the clam juice adds essential flavor to the chowder base.
Q: Why is deglazing the pot important
A: Deglazing with white wine and scraping the browned bits from the bottom of the pot is crucial for developing a deep, rich flavor. It also helps prevent the Instant Pot from showing a ‘Burn’ notice during pressure cooking.
