New England Clam Chowder
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
New England Clam Chowder: Tender clams, and smoky bacon in a thick creamy broth. Make restaurant quality soup at home in under 25 minutes!
  • (3) 6.5 Ounce Cans Chopped Clams, Juice Reserved
  • 1½ Cups Clam Juice (From Canned Clams)
  • 5 Slices Bacon, Chopped
  • 3 Tablespoons Butter
  • 1 Onion, Diced
  • ¼ Teaspoon Dried Thyme
  • 3 Cloves Garlic, Minced
  • Salt & Pepper, To Taste
  • 4 Potatoes, Diced
  • 1⅓ Cups Half and Half
  • 1 Tablespoon Corn Starch
  • Green Onions and Bacon, For Garnish
  1. First, tun on the saute function on your Instant Pot. Cook bacon until crisp.
  2. Add in butter, onion,and thyme. Cook until onion is softened and translucent. Add garlic ,and cook for 1 more minute.
  3. Add clam juice to a measuring cup. Add water until you reach 2 cups.
  4. Add the potatoes, clam juice, and salt/pepper to taste.
  5. Cook on manual high pressure for 4 minutes. Allow pressure to release naturally for 4 minutes, then do a quick release.
  6. Turn the Sauté function back on. Add clams and half & half. Stir until combined.
  7. Stir in the cornstarch, and stir until thickened.
Nutrition Information
Calories: 395
Recipe by Baking Beauty at