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Recipes » main dishes » seafood » New England Clam Chowder

By Wendy O'Neal 14 Comments

New England Clam Chowder

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This post may contain affiliate links. Please read my disclosure.

New England Clam Chowder is a rich and creamy soup recipe that you can make in a pressure cooker, Instant Pot, or on a stove top. The best chowder for cold weather! #newenglandclamchowder #souprecipes #instantpot #pressurecooker via @slingmama

New England Clam Chowder is a rich and creamy soup recipe with tender clams, diced potatoes and bacon in a rich stock. You can make it in a pressure cooker, Instant Pot, or on a stove top. This is the best chowder to make for dinner on a cold night!

New England Clam Chowder is a rich and creamy soup recipe that you can make in a pressure cooker, Instant Pot, or on a stove top. The best chowder for cold weather!

This is hands down my all time favorite soup recipe. I have not eaten a clam chowder that tastes better than this one! I won’t even order it at restaurants anymore. However, I do realize that I don’t live anywhere near a source of fresh clams. As a result, it is possible that a better clam chowder recipe is out there somewhere. My daughter begs and begs for this as well, so despite the 120 degree temps outside, I made it for her.

What’s the difference between Boston and New England Clam Chowder?

There is absolutely no difference between Boston clam chowder and New England clam chowder; they are different names for the same soup. However, there are a couple of other versions, including Manhattan clam chowder, which has a tomato-based broth, and Rhode Island, which has a clear broth.

bowl of Boston clam chowder garnished with cheese and bacon

Before you move down to the clam chowder recipe, I’m warning you now that I make this in a traditional stove top pressure cooker. It can be made in an Instant Pot or on the stove top in a regular pot as well). Pressure cookers have come a long way and are really safe. My favorite stove top brand is Kuhn Rikon, but there are a lot of other really good brands as well. And I love this one too. They are AWESOME!

Also, I use a couple of specialty ingredients, but they are worth it!

Special Ingredients for this Clam Chowder Recipe

  • Ultra Gel
  • Clam Base

bowl of chowder with clams bacon, cheddar cheese and potatoes

To thicken clam chowder, I use an instant thickener. Ultra Gel is my choice because it is non-GMO and works very well Also, instead of clam juice, I use clam base. It adds a wonderfully rich seafood flavor to the chowder. You can make the chowder using clam juice instead, and it is still really good, but the clam base takes it over the top!

 

When I serve the soup, I like to set up a toppings bar with bowls of:

  • shredded cheddar cheese
  • crumbled crispy bacon
  • scallions, and
  • oyster crackers.

It makes things much easier. Plus, this way, everyone can top it the way they like it the best.

Other Chowder Recipes

If you like thick, creamy soups, be sure to check out my recipe for potato chowder as well.

 

Continue to Content
creamy New England clam chowder with bacon and cheese garnish in in white bowl

New England Clam Chowder

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

New England Clam Chowder is a rich and creamy soup recipe that you can make in a pressure cooker, Instant Pot, or on a stove top. This is the best chowder to make for dinner on a cold night!

Ingredients

  • 6 slices bacon, cut up
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 20 ounces canned clams, with juice
  • 2 Tbsp clam base
  • 1 cup celery, chopped
  • 4 potatoes, diced
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 3 cups half and half, whipping cream, or milk**
  • 2 tbsp cornstarch OR Ultra Gel (instant thickener)
  • 1/4 cup vegetable broth

Instructions

    1. In 5-6 quart pressure cooker, fry bacon until tender. Remove from pan and drain on paper towels (reserve about 2 slices for topping). Deglaze pot with butter and onion. Add garlic and sauté until vegetables are tender.
    2. Add clams, clam base, celery, potatoes, broth, and spices. Bring to a boil. Put on pressure lid and bring to second red ring. Time for 3-5 minutes, then drop pressure immediately under cold water. (Or boil on the stove top until the potatoes are tender.)
    3. Add half and half and heat through. Thicken with Ultra Gel to get desired consistency (or whisk  2 tbsp cornstarch with 1/4 cup broth and stir into the chowder, adding more if needed).
    4. Taste and adjust seasonings if desired.

Notes

**I usually use a combination of whatever milk I have on hand and whatever (unflavored) half & half we have for our coffee.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Better Than Bouillon Clam Base 
    Better Than Bouillon Clam Base 
  • Ultra Gel Gluten-Free Non-GMO Instant Thickener 
    Ultra Gel Gluten-Free Non-GMO Instant Thickener 
  • Kuhn Rikon Pressure Cooker 11” 8.45 qt 
    Kuhn Rikon Pressure Cooker 11” 8.45 qt 
  • Instant Pot -- 8 Qt  
    Instant Pot -- 8 Qt  
Nutrition Information:
Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 573Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 123mgSodium: 969mgCarbohydrates: 50gFiber: 3gSugar: 13gProtein: 37g

This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.

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© Wendy O'Neal
Cuisine: American / Category: soups

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overhead image of bowl of thick and creamy clam chowder

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Originally published 10/5/11, Updated 1/29/2020 

 

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Filed Under: pressure cooker, seafood, soups

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Comments

  1. Marlena Curley says

    February 29, 2012 at 2:04 pm

    Thanks for this! Its sounds so good. I’m a New Englander living in Kansas and good clam chowder is one of the biggest things I miss. I’m going to have to try this

    Reply
  2. Linda B. says

    February 24, 2012 at 10:13 am

    My hubby loves clam chowder…I will have to try your recipe, even though I don’t have a pressure cooker. My mom had one and made some delicious meals with it! Haven’t heard about Ultra Gel before, will see if I can find it.

    Reply
  3. Adelina Priddis says

    February 24, 2012 at 9:14 am

    By far my favorite soup of all time! I’m just terrified to make it myself.

    Reply
  4. Janice says

    October 12, 2011 at 9:56 pm

    My hubby would love this!

    Janice

    Reply
  5. Kelly from Kelly's Lucky You says

    October 7, 2011 at 11:13 pm

    Soup is especially delicious in the Fall. I would love to have a “Soup Party” where everyone brings their favorite soup.

    Reply
  6. Byrdie says

    October 7, 2011 at 8:51 am

    This looks delicious! I’ve never made a chowder before! Once it cools off in my neck of the woods I’ll definitely give this a try! =)) Thanks so much for sharing!

    Reply
  7. Tiffany Cruz says

    October 6, 2011 at 6:13 am

    Yum! We love Clam Chowder around here. Your recipe sounds great. Thanks for posting.

    Reply
  8. rika agustini says

    October 6, 2011 at 3:00 am

    i love clam chawder, i need to make one for me

    Reply
  9. Bonnie says

    October 5, 2011 at 9:24 pm

    I linked up harvest soup this week…made in my pressure cooker. I love new pressure cooker recipes. Thanks for sharing this one and thanks for hosting.

    Reply
  10. GraceInAZ says

    October 5, 2011 at 8:46 pm

    It’s bedtime here, but you are making my mouth water! I am a new follower…I love your recipes! Thank you! GraceinAZ

    Reply
  11. Chelsea @ Someday I'll Learn says

    October 5, 2011 at 8:15 pm

    Okay, I’m going to have to give this a try. My husband’s been bugging me to make clam chowder forever and this looks awesome!

    Reply
  12. Tony says

    October 5, 2011 at 12:53 pm

    Oh I just so love this recipe. I am a great soup eater, and this one goes straight to my hall of fame. Amazing dish, specially at the time as the fall is setting. This is gonna be one of my primary eatings this season. thanks a lot.

    Reply

Trackbacks

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    October 10, 2017 at 10:51 am

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