New England Clam Chowder
My New England chowder features tender clams, and smoky bacon in a thick creamy broth. Learn how to make this restaurant-quality soup at home in under 25 minutes!
We love making warm comforting soup like Chicken Noodle and potato. When it’s cold and blustery outside, it just feels good to curl up with a hot bowl of yumminess and know you’re safe inside your home! Another of my favorites is New England Clam Chowder!
New England clam chowder is a thick chowder made with a milk or cream base. Manhattan Clam Chowder(also known as New York Chowder) is usually tomato based. It has a rich creamy broth and smoky bacon too. Best of all it is quick and easy to make. Chowders are so easy to make because they involve prepping a few ingredients, throwing them into a pot, and letting the flavors cook and mingle until you’re ready to chow down. I like to serve mine with a nice hunk of crusty bread, such as French or sourdough. Many people also enjoy eating their chowder in a bread bowl, tearing off pieces of the bowl as they go.
Why I Love This Soup
- Easy To Find Ingredients: No trip to the seafood market required.
- Super Creamy: Half and half and russet potatoes lead to an ultra-creamy base.
- Thick: No watered down with broth chowders here. Just clam juice and half and half lead to a thick stick to your ribs chowder.
Ingredient Notes and Shopping Tips
- Clams: My small-town grocery store doesn't stock fresh clams. If canned clams are good enough for restaurants they're good enough for me! Look for them near the canned tuna at the store. However, feel free to use fresh if available to you. You may need to add extra liquid since you won't have the canning juice.
- Clam Juice: This is the leftover liquid that comes from steaming fresh clams. We'll be using the water from the clam cans. If more is needed, look for it near the canned tuna, or possibly in the cocktail mixers aisle.
- Russet Potatoes: I like using these in soups because they soak up the liquid and lead to a thicker texture. However, red potatoes would also work well here.
- Bacon:Spend up prep by using microwave bacon. I've had good luck with the Hormel Black Label brand.
- Half and Half: Half and half is ½ milk and ½ cream. It gives the perfect creamy texture without being too heavy.
How To Make New England Clam Chowder In the Instant Pot
- Saute: Turn on the Instant Pot saute function to cook the bacon. Then add in the butter, onion, and thyme. Add salt, pepper, and garlic too.
- Add Potatoes: Add potatoes and clam juice. Stir and seal Instant Pot.
- Cook: Cook at manual high pressure for 5 minutes. The, naturally release pressure for four minutes, then do a quick release.
- Saute: Turn on saute function and add in clams and half and half. Finally, stir in cornstarch.
Stove Top Version
- Cook Bacon and Veggies: Fry bacon. Added in butter, onion, garlic, and seasonings.
- Cook Potatoes: Add in potatoes and clam juice. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until fork tender.
- Add Cream and Clams: Add cream and clams and cook until heated through.
Tips and Tricks
- Room Temperature Ingredients: Allow half and half to sit on the counter for 20-30 minutes to come to room temperature. Do not add it straight out of the fridge. Adding super cold dairy into a hot soup can cause it to curdle.
- Too Thin: If your soup is too thin allow it to simmer and add a little more cornstarch.
- Too Thick: If your soup is too thick add a little more clam juice, or a bit of broth.
- Wine Pairing: With cream-based soups, I like a full-bodied white such as chardonnay from California or Chile.
- Garnish: I garnished my soup with extra bacon, green onions, and oyster crackers. Other yummy ideas would be homemade croutons, goldfish crackers, or even fried clams.
More Soups To Try
Still hungry? Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too!
📖 Recipe
New England Clam Chowder
New England Clam Chowder features tender clams, and smoky bacon in a thick creamy broth. Make restaurant quality soup at home in under 25 minutes!
Print
Pin
Rate
Servings: 6 Servings
Calories: 395kcal
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
- 3 6.5 Ounce Cans Chopped Clams Juice Reserved
- 1 ½ 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
- 1 ⅓ Cups Half and Half
- 1 Tablespoon Corn Starch
- Green Onions and Bacon For Garnish
Don't lose this recipe. Pin for later!
Instructions
- First, tun on the saute function on your Instant Pot. Cook bacon until crisp.
- Add in butter, onion,and thyme. Cook until onion is softened and translucent. Add garlic ,and cook for 1 more minute.
- Add clam juice to a measuring cup. Add water until you reach 2 cups.
- Add the potatoes, clam juice, and salt/pepper to taste.
- Cook on manual high pressure for 4 minutes. Allow pressure to release naturally for 4 minutes, then do a quick release.
- Turn the Sauté function back on. Add clams and half & half. Stir until combined.
- Stir in the cornstarch, and stir until thickened.
Notes
Ingredient Notes and Shopping Tips
- Clams: Look for them near the canned tuna at the store. However, feel free to use fresh if available to you. You may need to add extra liquid since you won't have the canning juice.
- Clam Juice: This is the leftover liquid that comes from steaming fresh clams. We'll be using the water from the clam cans. If more is needed, look for it near the canned tuna, or possibly in the cocktail mixers aisle.
- Russet Potatoes: I like using these in soups because they soak up the liquid and lead to a thicker texture. However, red potatoes would also work well here.
- Bacon: Spend up prep by using microwave bacon. I've had good luck with the Hormel Black Label brand.
Stove Top Version
- Cook Bacon and Veggies: Fry bacon. Added in butter, onion, garlic, and seasonings.
- Cook Potatoes: Add in potatoes and clam juice. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until fork-tender.
- Add Cream and Clams: Add cream and clams and cook until heated through.
Tips and Tricks
- Room Temperature Ingredients: Allow half and half to sit on the counter for 20-30 minutes to come to room temperature. Do not add it straight out of the fridge. Adding super cold dairy into a hot soup can cause it to curdle.
- Too Thin: If your soup is too thin allow it to simmer and add a little more cornstarch.
- Too Thick: If your soup is too thick add a little more clam juice, or a bit of broth.
Nutrition
Calories: 395kcal
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
Yummy recipe. Thank you for sharing.