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5 from 3 votes

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!
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 6 Servings
Calories 395kcal
Author Krystle Smith

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

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

  1. Cook Bacon and Veggies: Fry bacon. Added in butter, onion, garlic, and seasonings.
  2. 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.
  3. Add Cream and Clams: Add cream and clams and cook until heated through.

Tips and Tricks

  1. 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.
  2. Too Thin: If your soup is too thin allow it to simmer and add a little more cornstarch.
  3. Too Thick: If your soup is too thick add a little more clam juice, or a bit of broth.

Nutrition

Calories: 395kcal