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Two white bowls of clam chowder topped with bacon and green onions.

Clam Chowder {Whole30, Paleo, Instant Pot}

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Lunch & Dinner
  • Method: Instant Pot
  • Cuisine: American


This Clam Chowder has all the classic chowder taste while still being Whole30, Paleo, Gluten Free and Dairy Free!


  • 36.5 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


  1. Add the potatoes, onion, carrots, bone broth, clam juice (only the juice!), dried thyme, garlic powder, salt and pepper to the instant pot.
  2. Lock the instant pot lid, set the valve to sealing and cook on high pressure/manual for 5 minutes.
  3. Once the cooking time is complete, quick release the pressure and open the lid carefully.
  4. 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.)
  5. Once all the soup is back into the instant pot, stir in the clams and coconut milk. Stir until all is heated through.
  6. Garnish with chopped bacon and green onions, serve and enjoy!

Keywords: clam chowder, easy, instant pot, whole30, dairy free, gluten free,

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