An easy, creamy, low carb clam chowder that uses cauliflower instead of potatoes and is ready in just 20 minutes in an Instant Pot! It’s bacon-free and pescatarian-friendly!
- 4 tablespoons Butter without salt
- 2 cloves minced garlic
- 1 Sliced shallot
- 1 Medium white onion, diced
- 2 rods Celery, chopped
- 1 teaspoon dried thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Clam juice
- 1 head (Medium size) Cauliflower, florets only
- 2 cups Cream (or milk for low fat)
- 2 cans (284 g size) baby clams, drained
- Fresh parsley, to garnish
Add butter to the Instant Pot and activate Sauté. Select Normal and set the timer for 8 minutes.
Once the butter has melted, stir in the garlic, shallots, onion and celery. Cook until vegetables are softened, stirring occasionally, about 3 to 5 minutes.
Add thyme, salt and pepper and sauté another 3 minutes.
Turn off the Instant Pot. Add the clam juice and cauliflower florets to the Instant Pot and put the lid on. Make sure the steam release handle is properly engaged. Turn Instant Pot on Pressure Cook and select High. Set to 10 minutes.
Once the Instant Pot timer turns off, release the pressure by twisting the steam release handle. The float valve will drop when the pot is depressurized. Remove the cover.
Using an immersion blender, blend the chowder a few times so it’s a bit smooth but still has a few cauliflower bits. Add cream and drained clams and stir until combined. Ladle the chowder into bowls and garnish with fresh parsley.