Instant Pot New England Clam Chowder
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This Instant Pot version of New England Clam Chowder is thick, creamy, and perfect for those cold, wintry nights. Loaded with clams, potatoes, bacon, cream, thyme, and rosemary it has all the flavors of authentic Boston chowder and easy to prepare!
Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes and tips.
I originally shared this recipe January 2013. Updated January 2023.
What you will need
- 6 slices of bacon cut into half-inch pieces
- Olive oil or butter to sauté the vegetables
- Chopped yellow onion, diced carrots or celery, and minced garlic
- 3 cans of clams, I used Snow’s, with the juice reserved and added to bottled clam juice to equal 2 cups.
- Yukon Gold or Russet potatoes, whichever is available
- Flour or potato starch to use as a thickener. Can be omitted if you prefer.
- A combination of heavy cream and whole milk to add a creamy, richness. Half & Half can be substituted.
- Dried thyme and rosemary are simple pantry herbs that most people have on hand. Fresh can be substituted if you prefer.
- Fresh lemon juice to brighten up the soup and add a bit of tang, optional.
Be sure to check out the detailed printable recipe card below
Recipe inspiration
Once the temperatures drop I start craving a toasty French Dip Sandwich served with a big bowl of creamy, comforting New England Clam Chowder, aka Boston Clam Chowder. This combination became one of my favorite lunch meals to order at Deli & Bread Connection when we lived on the island of Kauai.
As soon as we moved back to the mainland I was determined to recreate this combination at home, then my son developed a dairy allergy. Once I created my Whole30 Clam Chowder recipe, which is dairy and gluten free, I switched things up and remade this version the way it is supposed to be made. You’re welcome!
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How to make New England Clam Chowder
Turn on your pressure cooker and press the Sauté button and add the chopped bacon.
Cook, stirring occasionally until the bacon is cooked, but not crispy.
Drain clams and set aside, reserving the liquid.
Add the olive oil, onions, and carrots and stir to combine.
Cook and continue stirring until the onion softens and turns translucent while scraping the bottom of the pot to remove any cooked on bits.
Stir in the minced garlic, thyme, rosemary, and pepper. Cook for one minute, stirring frequently.
Add the potatoes and clam juice, stir to combine. Press “Cancel” to turn off the Sauté function.
Secure the lid and lock in place. Double check to make sure the seal release knob is in the “sealing” position.
Press the Pressure Cook or Manual button on High Pressure, and set the time for 4 minutes using the + or – buttons.
When the pot beeps, allow the pressure to release naturally for 3 minutes (do not touch anything). Press the seal release knob to quick release remaining pressure.
Remove the lid and stir soup to combine.
Mash half of the potatoes with a potato masher, if desired.
Whisk flour with 4 tablespoons of milk in a small bowl.
Press the Sauté until it reads Less for the lowest setting.
Add the clams, milk, and cream. Stir and cook until heated through but not boiling, then stir in the flour mixture.
Turn off the pressure cooker, ladle into bowls, or bread bowls, and garnish with fresh thyme sprigs, chopped chives, or oyster crackers. This comforting soup is also delicious served with crusty bread or saltine crackers.
Better yet, serve along side a French Dip Sandwich. Serve with lemon wedges to brighten the flavors and add a bit of tang!
What is Clam Chowder?
Chowder a rich soup typically containing fish, clams, or corn with potatoes, onions, and salt pork or bacon. It tends to have a creamy base and chunky texture like a stew.
Got Leftovers?
Allow chowder to cool completely, pour into an airtight container, and store in the refrigerator for up to 3 days. Reheat in the microwave or in a saucepan over low heat.
Recipe Notes
- Do not allow the soup to boil, it toughens the clams.
- Be sure to scrape the bottom of the liner to remove ALL of the browned bits to reduce the risk of BURN notice.
- If you receive a BURN notice, remove the lid and scrape the bottom until clear. Add additional liquid if need and replace the lid. Continue cooking following the instructions.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- 6 Quart Instant Pot
- Cutting Board & Chefs Knife
- Vegetable Peeler
- Garlic Press
- Strainer & Can Opener for the clams
- Wood Turner to scrape up the browned bits
- Mini Whisk
More delicious soup recipes
- Whole30 Clam Chowder – more veggies, no flour, and dairy-free
- Creamy Seafood Chowder – scallops, shrimp, and cod
- Roasted Cauliflower and Garlic Soup
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot Butternut Squash and Apple Soup
- Southwest Crab Chowder
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Enjoy!!
New England Clam Chowder
Equipment
Ingredients
- 6 slices raw bacon cut into half-inch pieces
- 2 tablespoons olive oil
- 1 cup yellow onion minced
- 1 cup carrots minced – 2 large
- 2 cloves garlic pressed or finely minced
- 1.25 teaspoon dried thyme or .75 teaspoon fresh
- .75 teaspoon dried rosemary or 0.5 teaspoon fresh, chopped
- .25 teaspoon white pepper
- 19.5 ounces canned clams 3 – 6.5-ounce cans, drained with liquid reserved
- 1 cup bottled clam juice or enough to equal 2 cups with reserved liquid
- 1.5 pounds Yukon gold or Russet potatoes peeled, cut into half-inch cubes
- .75 cup heavy cream can substitute half & half
- .75 cup whole milk I used lactose-free
- 1 tablespoon flour or potato starch
Instructions
- Turn on your pressure cooker and press the Sauté button and add the chopped bacon. Cook, stirring occasionally until the bacon is cooked, but not crispy.
- Drain clams and set aside, reserving the liquid.
- Add the olive oil, onions, and carrots and stir to combine. Cook and continue stirring until the onion softens and turns translucent while scraping the bottom to remove any cooked on bits.
- Stir in the minced garlic, thyme, rosemary, and pepper. Cook for one minute, stirring frequently.
- Add the potatoes and clam juice, stir to combine. Press “Cancel” to turn off the Sauté function. Secure the lid and lock in place. Double check to make sure the seal release knob is in the “sealing” position.
- Press the Pressure Cook or Manual button on High Pressure, and set the time for 4 minutes using the + or – buttons.
- When the pot beeps, allow the pressure to release naturally for 3 minutes (do not touch anything). Press the seal release knob to release remaining pressure.
- Remove the lid and stir soup to combine. Mash half of the potatoes with a potato masher, if desired.
- Whisk flour with 4 tablespoons of milk in a small bowl until dissolved.
- Press the Sauté until it reads Less for the lowest setting. Add the clams, milk, and cream. Stir and cook until heated through but not boiling, then stir in the flour mixture.
- Turn off the pressure cooker, ladle into bowls and garnish with fresh thyme sprigs, chopped chives, or oyster crackers. Serve with lemon wedges to brighten the flavors and add a bit of tang!
Notes
- Do not allow the soup to boil, it toughens the clams.
- Be sure to scrape the bottom of the liner to remove ALL of the browned bits to reduce the risk of BURN notice.
- If you receive a BURN notice, remove the lid and scrape the bottom until clear. Add additional liquid if need and replace the lid. Continue cooking following the instructions.
- Minced celery, 2 stalks, can be substituted for the carrots.
- Seafood stock or water can be substituted for the clam juice if needed.
- Peel and chop potatoes while the bacon is cooking and place in a bowl filled with cold water until ready to use. Drain and remove as much liquid as possible before adding to the pressure cooker.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on in a saucepan over low heat.
