For this Chowder you can use fresh or Canned Clams. It can be made on the Stovetop as well as In the IP. To cook stove top use the old school method.
*Scroll to the Bottom for yet another delicious variation. Also for another method for IP Seafood Chowder. See this recipe.
Clam and Seafood Medley Chowder IP
1 Onion chopped and sautéed
1 c Carrot chopped
1 c Celery chopped
2 cloves minced Garlic.
2 c Potatoes chopped in small pieces.
5 pieces Precooked Bacon chopped (or fresh).
1-2 cups Clams chopped Save out til done. You can substitute Canned.
2-3 c Clam Juice.
1 Tbsp Costco’s Better than Bullion Chicken.
1 cup Cream. (save out)
1/4-1/3 c Corn Starch or Flour (save out and make slurry. You may not need it all)
Optional: 1 small Leek, thinly sliced
If using raw bacon, In a frying pan, sauté the Bacon and add Onions and Garlic for a minute, then pour them into the pot. Add everything else except the Cream, Cornstarch and Clams. Put the lid on and set the time to 3 min and allow 10 min NPR. Turn Pot off and then on to Sauté. Add 1/4 c Cornstarch or flour to the Cream, mix well and pour it into the chowder. Heat it up to until it starts to boil, it should be thick by then. If not thick enough for you add more cornstarch or flour and cream and thicken more. Turn the pot OFF. Add the clams and let set for a minute.
See the bottom for another version, cooked start to finish in the IP. I use canned Clams and Scallops in this one. But you can use 2 c canned Clams.
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Clam and Scallops Chowder:
For this Version, I used canned Clams, frozen Scallops and dried Minced Onion, chopped the Potatoes and Veggies small, added the Heavy whipping Cream in the pot to cook along with everything. (You can only do this with Heavy Cream)… and only cooked for 1 minute in the IP, with immediately QR before thickening by adding the Cornstarch to the wet clams before adding to the Pot.
2 small Cans of Clams (Hold out til the end)
1 1/2 c rough chopped frozen Scallops. Cut them while frozen and hold both these out with the canned Clams. (Hold out til the end).
1 large Red Potato chopped in small 1/2” pieces
4 smaller ribs Celery cut small, down center and then 1/4” slices
1 1/2 c Carrot. 1/4”x 1/2” chopped (small).
3 c Chicken Broth.
1 c Heavy Whipping Cream.
1/3 c dry minced Onion. (Or 1 c finely chopped Onion)
4 slices Bacon Chopped.
3 hot Thai Peppers (Optional…or A few shakes of Red Chili Flakes )
2 cloves Garlic
1/4 tsp Italian Seasoning.
1/4 c Corn Starch. (Hold out til the end)
1 Tbsp Low Sodium Better than Bullion Chicken
1/2 tsp Pepper.
1/2 Tsp Salt.
1 Tbsp Butter
Optional: 1 small leek, sliced thin
Saute the Bacon in the IP, add the minced Dried Onion, turn the IP off. If using raw Onion then cook it until Translucent in with the Bacon.
Deglaze the IP with the Chicken Broth and the Clam Juice.
Add all other Veggies.
Add the Cream.
Don’t add the Seafood until after the cooking is done.
Put the Lid on and turn the Pot on for 1 min on Hi pressure.
Cut the frozen Scallops into some large and some smaller chunks, set aside.
In a small bowl, add the Corn starch to the wet clams, set aside with the Scallops.
When the pot beeps do a QR, for an 8 q or above (CR ..controlled release for a 6q or smaller) turn the pot off and back onto Sauté. Quickly add the clams and Cornstarch Clam mixture to the pot and stir . Keep stirring gently until the chowder thickens, and comes back to a bubble, let cook for about 1 minute. Add the Scallops and let them cook for about 2 minutes, just until they start to turn white from translucent. Careful to not over cook them.
serve immediately.
