New England Clam Chowder


  • 6 tbsp unsalted butter
  • 1 stalk celery
  • 1 medium carrot
  • 1 medium yellow onion
  • 2 garlic cloves
  • 1/2 tsp ground white pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/3 cup all-purpose flour
  • 4 cups Seafood Stock
  • 1 bay leaf
  • 1 lb russet potatoes
  • 2 cans chopped clams
  • 2 cups heavy cream
  • 1/3 cup chopped fresh chives
  • Press the Sauté button on the Instant Pot® and melt butter. Add celery, carrot, and onion and cook until tender, about 5 minutes. Add garlic, pepper, thyme, and oregano and cook until fragrant, about 30 seconds.
  • Sprinkle flour over vegetables and mix well, then cook 1 minute until no dry flour remains. Slowly add stock, whisking constantly until smooth, then add bay leaf and potatoes. Press the Cancel button.
  • Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 5 minutes.
  • When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and stir in clams and cream. Discard bay leaf and serve immediately with chives for garnish.
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