Shrimp & Clam Chowder

Roger and I went to Oregon Beach for our first date (which lasted five days, but that’s a story for another time). He took me to a little seafood shack that had the best clam chowder, which they called slumgullion. That means many things to many people, but here it means clam chowder perked up with small cooked shrimp.

{ Serves 4 }

Active Time	Function	Release	Total Time
15 minutes	Pressure/Manual (High); Sauté	Quick	35 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free

• For the soup
• 6 slices bacon, chopped
• 4 cups cubed potatoes (¾-inch dice)
• 1½ cups chopped yellow onions
• 1 (8-ounce) bottle clam juice, or 1 cup chicken or fish broth
• 1 cup water
• 1 tablespoon minced garlic
• 2 or 3 sprigs fresh thyme, or 1 teaspoon dried
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves
• For finishing
• ¼ cup water (optional)
• 2 tablespoons cornstarch (optional)
• 1 (14-ounce) can clams, undrained
• 1 cup cooked salad shrimp
• ½ cup heavy cream
• ¼ cup chopped fresh parsley

1. For the soup: In the Instant Pot, combine the bacon, potatoes, onions, clam juice, water, garlic, thyme, salt, pepper, and bay leaves. Stir to mix well.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, quick release the pressure. Discard the bay leaves. Use a potato masher to coarsely mash and thicken the soup.

3. For finishing: Select SAUTÉ. If using cornstarch, in a small bowl, stir together the water and cornstarch to make a slurry; add the slurry to the soup and bring to a boil. Add the clams and their juices, the shrimp, cream, and parsley. Cook, stirring occasionally, until heated through and thickened slightly, 1 to 2 minutes. Select CANCEL. Serve.