Yields: 8 servings (about 2 cups per serving)
Prep + Cook Time: 10 min prep + 10 min cook
Ingredients
Sauté Veggies
- 3 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2-3 stalks celery, diced
- 2 medium carrots, diced (optional)
Potatoes and Spices
- 4 medium potatoes, peeled and diced (½-inch cubes)
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional)
Liquids
- 1 cup clam juice (from canned clams or bottled)
- 1 ½ cups chicken or vegetable broth
Clams and Cream
- 2 cans (6-10 oz each) chopped clams, drained (reserve juice)
- 1 ½ cups heavy cream or half-and-half
- 2 tbsp all-purpose flour (optional, for extra thickness)
Optional Add-ins
- 2 cups corn kernels (frozen or fresh)
Instructions
- Set Instant Pot to Sauté. Melt butter, add onion, garlic, celery, and carrots. Cook 3-5 min until softened.
- Stir in potatoes, salt, pepper, smoked paprika, thyme, and cayenne.
- Pour in clam juice and broth. Mix well.
- Close lid, set to Pressure Cook / Manual High for 5 min. Quick release when done.
- Stir in drained clams. For extra thickness, mix flour with a little cream before adding. Stir in heavy cream or half-and-half. Set Sauté for 2-3 min to heat through.
- Stir in corn if using.
- Taste and adjust salt, pepper, or spices. Serve hot or cool and freeze in portions for later.