New England Clam Chowder

This tasty and hearty soup will become a favorite.

New England Clam Chowder

This tasty and hearty soup will become your favorite in no time.
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Prep Time 13 mins
Cook Time 17 mins
Total Time 30 mins
Course Soup, Soups, Stews and Chilis
Cuisine American
Servings 4
Calories 198 kcal

Equipment

  • Instant Pot
  • Measuring Spoons
  • Wooden Spoon

Ingredients
  

  • 3 6.5 oz Cans of Chopped Clams SAVE THE JUICE
  • 1 cup Water To add to Clam Juice
  • 5 slices Bacon Chopped
  • 3 tbsp Butter
  • 1 medium Onion Diced
  • 2 stalks Celery Diced
  • 2 sprigs Fresh Thyme
  • 2 cloves Fresh Garlic Pressed or finely minced
  • 1 1/4 tsp Kosher Salt
  • 1/4 tsp Pepper Or to taste
  • 1 1/2 lbs Gold Potatoes Unpeeled
  • 1/2 tsp Sugar Optional
  • 1 1/3 cups Half and Half cream
  • 1 1/2 tbsp Corn starch
  • 1 pinch Chopped Chives For garnish

Instructions
 

  • Open the cans of clams and drain the clam juice into a 2 cup measuring cup. Add enough water to make 2 cups of liquid. Set the clams and juice/water aside.
  • Turn on the pressure cooker's Sauté function and add the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
  • Add the butter, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent.
  • Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
  • Add the potatoes, sugar (if using) and clam juice/water mixture and stir.
  • Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
  • Cancel the Sauté function. Set to Pressure Cook/Manual, and use the + or - (or dial) to choose 4 minutes (High Pressure). When cook time has ended, let the pot rest undisturbed for 2 to 3 minutes, (Natural Pressure Release) Then do a controlled Quick Release.
  • When the pin in the lid has dropped down, carefully open the lid, facing away from you, and stir the contents.
  • Use a potato masher to carefully mash some or all of the potatoes, as desired.
  • Turn the Sauté function back on, and use the Lowest setting (on the IP is called Less).
  • Add the clams and the half and half cream. Let the chowder heat through, but try not to boil it.
  • If you want it thicker, you can thicken it with corn starch mixed with some of the half and half, mixed well, and stir it in. 
  • Turn off the pot and garnish the clam chowder with chopped chives, and serve with bread or rolls.
Keyword Beer Cheese Soup, Clam Chowder, Instant Pot