New England Clam Chowder
New England Clam Chowder: Tender clams, and smoky bacon in a thick creamy broth. Make restaurant quality soup at home in under 25 minutes!
One of the best foods for this time of the year is soup. 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! Now, there are many types of soups, but one of our ultimate favorites is a good, hearty chowder, like this New England Clam Chowder Recipe! It’s got everything you want in a hearty soup, and is quick to make too!
New England Clam Chowder Ingredients
Chowders are so easy to make because most of them involve prepping a few ingredients, throwing them into a pot, and letting the flavors cook and mingle until you’re ready to chow down. For this particular New England Clam Chowder, we’re going to be using my trusty Instant Pot. However, it can also be made on the stove top if you’d prefer. All you need are chopped clams, chopped bacon, butter, diced onion, thyme, garlic, salt, pepper, Idaho potatoes, half and half, corn starch, and some green onions.
How To Make New England Clam Chowder
First, turn on the Instant Pot saute function to cook the bacon. Then throw in the butter, onion, and thyme. While that is cooking, open the cans of clams and drain the clam juice into a bowl, and set aside. You’ll need to add water to the clam juice until you get about two cups. Add salt, pepper, and garlic to the Instant Pot. Then stir in the potatoes and clam juice. Stir a couple times, then put the lid on,. Be sure it is locked in place, and turn the steam release knob to the sealing position. Cancel the saute function ,and set it to manual high pressure. Cook for 4 minutes. Next, naturally release pressure for four minutes , then do a quick release.
Turn on the saute function again ,and add the clams and half and half. Stir, then add the corn starch. Garnish with the green onions and bacon.
Make Ahead Tips
Can You Freeze Homemade New England Clam Chowder? Yes this best New England Clam Chowder freezes well. You can freeze it in covered airtight containers for about four to six months. If you’re going to eat it the next day, go ahead and refrigerate it in a covered container instead.
How To Reheat New England Clam Chowder: If it’s been frozen, thaw in the fridge. If you want to eat it immediately after it is frozen, the best way to reheat the chowder is on the stove, stirring constantly to avoid curdling from the cream.
Frequently Asked Questions
What Goes With New England Clam Chowder? You can’t beat a soup and salad! Especially when served 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.
What Wine Goes With New England Clam Chowder? If this was a clear-based chowder, a crisp white such as pinot grigio, chenin blanc, and pinot blanc would be recommended. However, since this recipe calls for a cream base, the best wine to choose would be a full-bodied white such as an oaked chardonnay from California or Chile.
What’s The Difference Between New England and New York Clam Chowder? While New England clam chowder is a thick chowder made from clams, potatoes, onions, and milk or cream, New York clam chowder (also known as Manhattan clam chowder) is usually tomato based.
Craving More Soup?
New England Clam Chowder
- 3 6.5 Ounce Cans Chopped Clams, Juice Reserved
- 1 1/2 Cups Clam Juice From Canned Clams
- 5 Slices Bacon Chopped
- 3 Tablespoons Butter
- 1 Onion Diced
- 1/4 Teaspoon Dried Thyme
- 3 Cloves Garlic Minced
- Salt & Pepper To Taste
- 4 Potatoes Diced
- 1 1/3 Cups Half and Half
- 1 Tablespoon Corn Starch
- Green Onions and Bacon For Garnish
- 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.
Soup Recipes From Blogs I Love:
3 Ingredient Tomato Soup via Inspired Taste
Cream of Mushroom Soup via Simply Recipes
Vegetable Soup via Hummusapien
What do you think of this New England Clam Chowder? Wha is your favorite soup?