Instapot New England Clam Chowder
This Clam Chowder captures the spirit of classic coastal comfort — smoky bacon, tender potatoes, and briny clams coming together in a creamy broth that feels both nostalgic and deeply satisfying.
The chowder balances richness and brightness: the sweetness of onions, the earthiness of celery and thyme, and the gentle warmth of garlic all blending into a bowl that’s soothing, hearty, and full of character. Each spoonful delivers layers of flavor — the oceanic depth of clams, the soft crumble of potatoes, and the savory underpinning of bacon — creating a texture and warmth that lingers long after the bowl is empty.
A simple recipe elevated by slow sautéing and pressure cooking, it’s the kind of dish that feels like home on cold evenings, offering comfort, warmth, and a taste of the sea in every creamy bite.
Why People Will Love Clam Chowder Recipe
A bowl that brings together the warmth of bacon, the creaminess of potatoes, and the ocean-kissed flavor of clams — creating comfort that feels both familiar and deeply soothing.
The richness of butter, milk, and sautéed aromatics forms a silky base that wraps every ingredient in gentle, velvety warmth.
Each bite delivers layers: smoky bacon, tender potatoes, sweet onions, earthy celery, and the briny depth of clams — a harmony that tastes like classic coastal comfort.
The Instant Pot method preserves all the flavors while making the chowder effortless and quick, without sacrificing depth or creaminess.
A dish that satisfies on cold nights, busy days, or quiet moments when you crave something hearty, grounding, and nostalgically delicious.
Key Ingredients:
Canned clams — bringing the clean, briny taste of the ocean, their juices infusing the broth with a depth that makes the chowder taste unmistakably coastal and comforting.
Bacon — the smoky backbone of the dish, adding savory richness and a subtle warmth that anchors the entire bowl with flavor.
Potatoes — tender, creamy, and slightly rustic, they soak up the broth and give the chowder its hearty, comforting body.
Onions and celery — the quietly powerful aromatics that add sweetness, earthiness, and the familiar foundation of every great chowder.
Butter and flour — forming a silky roux that thickens the chowder just enough, wrapping every spoonful in velvety warmth without feeling heavy.
Thyme and garlic — small but essential touches that deepen the flavor, adding warmth and fragrance that linger in every bite.
Expert Tips
Render the bacon slowly.
Let the fat release gently rather than rushing the sauté. This slow rendering builds a deeper, smokier foundation that flavors every layer of the chowder.
Sauté the aromatics in the bacon fat and butter.
Onions, celery, and thyme bloom in that mixture, absorbing both richness and aroma — a quiet step that transforms the final broth.
Cook the flour long enough to remove its raw edge.
Give the roux a minute to toast lightly. This deepens the flavor and ensures a silky, smooth texture once the liquids are added.
Use the clam juice as your primary liquid.
The juice carries briny complexity that water alone can never create. It’s the key to giving the chowder that authentic coastal depth.
Mash only half the potatoes.
This technique creates natural creaminess while still leaving satisfying chunks for texture — the perfect balance of silky and hearty.
Add the clams at the end.
Clams turn tough if overcooked. Stir them in after the pressure cooking so they stay tender, briny, and flavorful.
Warm the milk or half-and-half before adding.
Adding cold dairy can shock the chowder and create separation. Warm dairy blends seamlessly, making the chowder smoother and creamier.
Clam Chowder
Ingredients:
3cans of minced or chopped clams
5 slices of bacon chopped
1 cup chopped onions
2 celery stalks chopped
1/4 tsp Thyme
2 tbs flour
juice from canned clams and water to equal 2 cups
1/4 tsp garlic powder
Potatoes cut up
Instructions:
Turn the instapot on sauté and add bacon
Mine was set at 6 minutes, once that is done
Add 4tbs butter and sauté onion and celery and thyme
Add flour, garlic powder then add clam juice and potatoes.
Set pressure cooker for 4 minutes
Let it self release for 3 minutes then do a cook release.
Mash all of half of the potatoes
Add 1 1/2 cups of milk/ half and half and clams , salt and pepper, garlic powder.
Put on soup setting and bring to a almost boil. It’s done!
Important Notes When Making Clam Chowder
Clams cook in seconds, not minutes.
Adding them too early can make them rubbery and dull. Stir them in only at the end so they stay tender and retain their clean, briny sweetness.
The balance of broth and dairy shapes the entire character of the chowder.
Too much liquid makes it thin, too much dairy makes it heavy. Aim for a harmony where the broth carries the flavor, and the cream adds only enough richness to round it out.
Bacon is more than a topping — it’s the anchor of flavor.
The rendered fat becomes the foundation where onions, celery, thyme, and flour bloom, giving the chowder a deeper, smokier backbone.
Potatoes determine texture.
Cutting them uniformly ensures they cook evenly; mashing half creates natural creaminess without relying on extra flour or thickening agents.
Clam juice is liquid gold.
Don’t replace it with plain water unless necessary. The subtle salinity and ocean depth from the juice give the chowder its essential coastal identity.
Season last, not first.
Bacon, clam juice, and butter all contribute saltiness. Adjusting seasoning only at the end prevents the chowder from becoming overly salty as it reduces and thickens.
Let the chowder rest for a moment before serving.
A brief pause allows the flavors to meld and the thickness to settle, turning a good chowder into a deeply comforting one.
How to Enjoy Clam Chowder After Cooking
Let the chowder settle for a few minutes before serving.
As it rests, the flavors calm and deepen, the potatoes settle into the broth, and the dairy melds seamlessly into a silky, unified texture.
Stir gently from the bottom upward.
This brings together the smoky bacon, tender potatoes, sweet aromatics, and clams that naturally settle. It ensures every ladleful captures the full balance of richness and brininess.
Warm your bowls before serving.
A heated bowl keeps the chowder creamy for longer, preventing the dairy from cooling too quickly and preserving that velvety mouthfeel.
Top with intentional garnishes.
A sprinkle of fresh parsley, extra crisp bacon bits, or a crack of black pepper adds brightness and texture. Even a small knob of butter melting on top creates a richer first spoonful.
Pair with something that supports the creaminess.
Oyster crackers, crusty sourdough, warm biscuits, or even garlic bread provide balance and texture contrast — perfect for dipping into the creamy broth.
Adjust the bowl to your taste.
A dash of hot sauce, a squeeze of lemon, or a pinch of smoked paprika can brighten or deepen the flavor depending on what you prefer that day.
Eat slowly — this is comfort meant to be savored.
Notice how the briny clams, smoky bacon, and velvety potatoes layer together. The warmth and creaminess invite a calm, unhurried pace.
Enjoy the leftovers even more.
Like most chowders, the flavors deepen overnight. Reheat gently over low heat, adding a splash of milk or water if needed to maintain creaminess.
Nutrition Information:
For your Clam Chowder recipe
Assumption: 6 servings per pot
Calories: 326 kcal | Total Fat: 18.7 g | Saturated Fat: 9.1 g | Monounsaturated Fat: 6.0 g | Polyunsaturated Fat: 1.4 g | Cholesterol: 63 mg | Sodium: 680–920 mg (depending on clam juice + added salt) | Total Carbohydrates: 22.8 g | Dietary Fiber: 2.1 g | Sugars: 5.4 g | Protein: 18.3 g
Frequently Asked Questions:
Can I use fresh clams instead of canned clams?
Yes, you can use fresh clams if preferred. Simply steam or cook them until they open, then chop and use in the recipe.
Reserve the clam juice for the broth.
Is it necessary to use an instant pot for this recipe?
While the instant pot provides convenience and speed, you can also prepare clam chowder on the stovetop.
Simply follow the same steps, adjusting cooking times as needed.
Can I omit the bacon for a vegetarian version?
Yes, you can omit the bacon for a vegetarian version of clam chowder.
Consider adding some smoked paprika or liquid smoke for a hint of smoky flavor.
How can I adjust the consistency of the chowder?
If you prefer a thicker chowder, you can add more flour to the sautéed vegetables before adding the liquid.
Alternatively, if it’s too thick, you can thin it out with additional milk or broth.
Can I freeze clam chowder for later use?
Yes, clam chowder can be frozen for later consumption.
Allow it to cool completely before transferring to airtight containers or freezer bags.
Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Is an instant pot necessary for this recipe, or can I use a regular pot?
While an instant pot provides convenience, you can use a regular pot on the stovetop for this recipe.
Follow the same steps, adjusting cooking times as needed.
What are some optional ingredients I can add to enhance the flavor of the clam chowder?
Optional ingredients to enhance the flavor include chopped leeks, diced carrots, diced potatoes, bay leaves, and a splash of cream or half-and-half for added richness.
Can I use different types of potatoes in clam chowder?
Yes, you can use different types of potatoes such as russet potatoes, Yukon Gold potatoes, or red potatoes.
Choose potatoes that hold their shape well during cooking.
How long does clam chowder last in the refrigerator?
Clam chowder can be stored in the refrigerator for up to 3-4 days in an airtight container.
Make sure to cool it completely before refrigerating.
Can I make clam chowder ahead of time and reheat it?
Yes, clam chowder can be made ahead of time and reheated.
Store it in the refrigerator and reheat it gently on the stovetop over low heat, stirring occasionally.
What can I serve with clam chowder?
Clam chowder pairs well with crusty bread, oyster crackers, or a simple side salad.
It can also be served alongside grilled cheese sandwiches for a comforting meal.