This Clam Chowder has all the classic chowder taste while still being Whole30, Paleo, Gluten Free and Dairy Free and is made easily in the Instant Pot!
Instant Pot Clam Chowder
Every since I was little I’ve been a HUGE fan of clam chowder! I’d order it anytime we went to the beach and eat it any chance I got. How that I make it myself I can control exactly what’s in it and make it super quickly in the instant pot. I’m so happy to share with you my recipe that is full of all the classic Clam Chowder favors while still being whole30, paleo, gluten-free and dairy-free!
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Tip to Making the Best Dairy Free Clam Chowder
The key here is to pick out the perfect coconut milk, it needs to be creamy and full of that healthy fat to give the chowder a nice consistency but also not give the chowder a coconut taste. And I’ve found just the perfect one! This is my favorite coconut milk, the only one I use in all my recipes!
Whole30 Clam Chowder
This Whole30 Clam Chowder is a great meal for the whole family. It requires only 5 minutes of cook time and simple ingredients. It’s sure to secure a repeat spot on your menu.
Clam Chowder holds special memories for me, ones I’m so happy to get to share with my daughter each time we make this. I hope you’re family will enjoy this clam chowder as much as we do!
More Whole30 Soup Recipes:
- Healthy Chicken Potato Soup
- Creamy Potato Leek Soup
- Whole30 Zuppa Toscana Soup
- Creamy Roasted Tomato Orange Soup
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Clam Chowder {Whole30, Paleo, Instant Pot}
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Lunch & Dinner
- Method: Instant Pot
- Cuisine: American
Description
This Clam Chowder has all the classic chowder taste while still being Whole30, Paleo, Gluten Free and Dairy Free!
Ingredients
- 3 – 6.5 ounce cans of minced clams with juice, drain and separate the juice from the clams (3 cans should yield about 1.5 cups of clam juice)
- 4 cups yellow potatoes with skins on, cut into 1/2 inch pieces
- 1 yellow onion, diced
- 2 carrots, peeled and chopped into 1/2 inch pieces
- 2 cups chicken bone broth (or turkey)
- 1.5 teaspoons dried thyme
- 1 teaspoon sea salt (start with 1 tsp and taste to adjust after cooking – I usually add a total of 2 tsp)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 1 cup canned coconut milk
- 4 slices of bacon, cooked and chopped for garnish
- Green onions cut for garnish
Instructions
- Add the potatoes, onion, carrots, bone broth, clam juice (only the juice!), dried thyme, garlic powder, salt and pepper to the instant pot.
- Lock the instant pot lid, set the valve to sealing and cook on high pressure/manual for 5 minutes.
- Once the cooking time is complete, quick release the pressure and open the lid carefully.
- Transfer one cup of the potatoes and one cup of the liquid to a blender, blend until smooth and then pour back into the instant pot. (OR if you have a hand/stick blender you can put it right into the instant pot and partially blend the chowder.)
- Once all the soup is back into the instant pot, stir in the clams and coconut milk. Stir until all is heated through.
- Garnish with chopped bacon and green onions, serve and enjoy!
Keywords: clam chowder, easy, instant pot, whole30, dairy free, gluten free,
Joni D. says
I made this this evening and WOW is it good!!! So so easy and delicious…I forgot I was doing W30 while eating it. THANK YOU for posting this recipe! ???? BONUS, the teen guys here even liked it!
★★★★★
Nicole says
Oh YAY!! Joni, I’m so happy you liked it and to know teens liked this recipe is extra special indeed! Thank you so much for sharing! This is a family favorite over here as well. 🙂
Joni D says
What would you think if I added shrimp? And if wete frozen cooked shrimp. when and how to add using instant pot? Thank you in advance.
Nicole says
Hi Joni! I LOVE shrimp! I’m sure it would be a nice addition to this chowder but I haven’t tried this before. If you want to experiment with it please let me know how it turns out! My best advise for using frozen cooked shrimp in this recipe is to cook the soup in the instant pot as the recipe is written and while it cooks run your cooked frozen shrimp under cold water in a colander for a few minutes until they are no longer frozen. Then after the instant pot has finished cooking and you blend a portion of the soup add the cooked shrimp into the soup with the clams and coconut milk. Serve once the shrimp and clams are warmed through, this should only take a couple of minutes. Let me know how it goes!
Kathy says
I made this last night and we loved it. I used fresh garlic and sautéed the onions and garlic together at the beginning, in a little of the bacon grease. This is a delicious recipe & I’d been wanting to make it for a while! I love my Instant Pots and this is definitely going into my list of recipes for it!!!
★★★★★
Nicole says
Hi Kathy, so glad to hear you enjoyed it! I love your addition of sautéing fresh garlic and onions together. Thank you for sharing!
★★★★★