Instant Pot Clam Chowder
(Grain-free)
Alsup family recipe
*Note: All quantities can be changed to your family's taste
2 large potatoes cut in 3/4" cubes (or turnips, which are lower carb)
1 large onion cut in 1" cubes
1 cup celery thinly sliced
2 6.5 oz cans clams (don't drain!)
Garlic powder
Salt and Pepper
We use the pot-in-pot method because that doesn't require extra water, so put potatoes, celery, and onions in a pot that fits inside the Instant Pot liner (I use a 3 qt IP liner inside the 6 qt pot). In the larger pot, pour in 2 cups of water, then the trivet. Cover the smaller pot with foil and poke a small hole in it, then make a sling out of foil (fold lengthwise several times to make a long strap), place the sling on the trivet and the smaller pot on the sling with the sling folded over the top of the smaller pot.
Put the Instant Pot lid on and make sure the valve is on sealing, then turn on to high pressure for 20 minutes (or 25 if you like the potatoes to be softer). Let out the rest of the steam after 15 minutes.
Remove the smaller pot, empty the water from the liner, and pour the ingredients from the smaller pot into the larger liner. Add clam juice and then pour in cream (or condensed milk) to the top of the potatoes. Add a handful of bacon bits. Stir until the cream comes up to temperature.
**Note: if you're not using an Instant Pot, boil the potatoes, celery, and onions on the stovetop with as little water as possible.
***Note: garlic will overwhelm the clams if you're not careful, so if you're like us and think that there's no such thing as too much garlic, well, in clam chowder there can be.
Serve with bacon and parsley. Grated cheese is good, too.
Yum!
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