I like this recipe because it’s quick, hearty, and deeply comforting. I enjoy how everything cooks in one pot, which keeps cleanup simple. I also appreciate how the savory base, soft potatoes, and creamy broth create a satisfying chowder without being complicated.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 slices smoked turkey strips chopped 1 yellow onion chopped 2 celery stalks chopped 1 tablespoon fresh thyme leaves 3 garlic cloves minced 1 teaspoon salt ¼ teaspoon black pepper 4 medium potatoes cubed 1 (8-ounce) bottle clam juice 1 ½ cups chicken broth 2 tablespoons all purpose flour see Notes for gluten-free 1 cup heavy whipping cream 2 (6.5-ounce) cans chopped clams drained
Directions
I start by setting the Instant Pot to the sauté setting and adding the chopped smoked turkey strips. I cook them for about 3 minutes, just until heated through and lightly browned.
I add the onion, celery, and thyme, then continue sautéing until the onion becomes translucent, which takes about 6 minutes. I stir in the garlic, salt, and black pepper and cook for about 1 minute until fragrant.
I add the potatoes, clam juice, and chicken broth, then secure the lid on the Instant Pot. I set it to manual high pressure for 8 minutes. Once the cooking time is complete, I quick-release the steam, remove the lid, and switch the Instant Pot back to the sauté setting.
In a separate bowl, I mix the flour and heavy whipping cream until smooth. I pour this mixture into the Instant Pot and stir until the soup thickens. Finally, I add the chopped clams and stir to combine everything evenly.
Servings and Timing
I get approximately 4 servings from this recipe. The total cooking time is about 15 minutes from start to finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chowder gently on the stovetop over low heat, stirring often. If it thickens too much, I add a small splash of chicken broth or cream.
FAQs
Can I make this clam chowder ahead of time?
I can make it ahead and store it in the refrigerator, then reheat it gently when ready to serve.
Can I freeze this chowder?
I don’t recommend freezing it because the creamy base can change texture after thawing.
What kind of clams do I use?
I use canned chopped clams because they’re convenient and work perfectly here.
Can I use milk instead of heavy cream?
I can, but the chowder will be less rich and creamy than I prefer.
How do I thicken the chowder more?
I let it simmer a bit longer on the sauté setting or add a small extra amount of flour mixed with cream.
What potatoes work best?
I like potatoes that hold their shape well, such as Yukon Gold or red potatoes.
Can I add more herbs?
I sometimes add parsley or a bit more thyme for extra freshness.
Is this chowder very salty?
I find it well balanced, but I always adjust the salt at the end if needed.
Can I double the recipe?
I can double it as long as the Instant Pot does not exceed the maximum fill line.
What can I serve with clam chowder?
I like serving it with bread or simple crackers for a complete meal.
Conclusion
I enjoy how this Instant Pot clam chowder delivers comforting, classic flavor in such a short amount of time. It’s creamy, filling, and easy to make, which makes it one of my favorite soups to prepare when I want something warm and satisfying without spending hours in the kitchen.
A quick and comforting Instant Pot clam chowder made with tender potatoes, savory smoked turkey, chopped clams, and a rich creamy broth, ready in about 15 minutes.
Ingredients
4 slices smoked turkey strips, chopped
1 yellow onion, chopped
2 celery stalks, chopped
1 tablespoon fresh thyme leaves
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
4 medium potatoes, cubed
1 (8-ounce) bottle clam juice
1 1/2 cups chicken broth
2 tablespoons all-purpose flour
1 cup heavy whipping cream
2 (6.5-ounce) cans chopped clams, drained
Instructions
Set the Instant Pot to sauté and add the chopped smoked turkey. Cook for about 3 minutes until lightly browned.
Add the onion, celery, and thyme, and sauté for about 6 minutes until the onion is translucent.
Stir in the garlic, salt, and black pepper and cook for 1 minute until fragrant.
Add the potatoes, clam juice, and chicken broth. Secure the lid and cook on manual high pressure for 8 minutes.
Quick-release the pressure, remove the lid, and switch the Instant Pot back to sauté.
In a bowl, whisk together the flour and heavy cream until smooth, then stir it into the chowder.
Cook until thickened, then add the chopped clams and stir to combine. Serve warm.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
Do not freeze due to the creamy base.
Adjust salt at the end if needed.
If chowder thickens too much, add extra broth or cream.
