2 tablespoons cornstarch + 1/4 cup water mixed into a slurryoptional
Instructions
Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot.
Set the Instant Pot on high for 6 minutes. At the end of the cooking time, release all pressure.
Use a potato masher to roughly mash and thicken the soup.
Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
Tips And Tricks For Making Instant Pot Clam Chowder
If you feel the soup is too thin, you can simply allow it to boil for a bit longer or you can thicken it by adding some crushed crackers in.
If you happen to have any leftovers, they should keep in your fridge in an airproof food container for about 3-5 days.
This dish doesn't freeze well as dairy has a tendency to become grainy when it freezes.
You can make this dish in advance as long as you plan on eating it in the next few days. I actually think it tastes better the next day since it gives it more time for all of the flavors to marry nicely.