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New England Clam Chowder Recipe Instant Pot

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Instant Pot New England Clam Chowder is going to be your new favorite way to cook up clam chowder soup. Get that rich and creamy chowder, cooked in a fraction of the time.

If you are a soup lover, I have a few more Instant Pot soup recipes you might want to check out. Broccoli cheese soup, chicken noodle, carrot ginger soup, or even my chicken taco soup.

New England Clam Chowder

New England Clam Chowder is always a favorite of mine to order at the restaurant. Now, I make my own homemade chowder at home, and I have leftovers to enjoy.

This is by far the best clam chowder recipe, that you will want to make and serve your family or a crowd.

How to Make

The full ingredient list and directions are printed below in the printable recipe card. This is just added help for making the soup if you are a visual learner.

Step 1: Turn the Instant Pot to saute, and add in your oil and onions. You will want to cook them stirring occasionally to help soften and make onions translucent.

Step 2: Then you will add in your chopped clams, and cornstarch, stirring well. You need to make sure it is all well incorporated.

Step 3: Add in the remaining ingredients and cook as directed below. Once done do a quick release.

Turn the pressure cooker to saute and finish cooking and thickening up your savory clam chowder soup.

Can I Add Extra Clams To Chowder

If you are a super fan of clams, go right ahead and add in extra. I love the amount that is in the recipe. But, this recipe can be adapted to fit what you might want in terms of flavor and texture.

What Are The Best Potatoes To Use

I used russet potatoes for this soup. Now, you could even swap for a Yukon gold if you would like. I prefer to peel and dice my potatoes. I find the skins can really alter the texture of the chowder.

If you like peels on potatoes go ahead and leave them on if you would like.

What To Serve With Clam Chowder

I love using bread to dip in my chowder. You could also pair with a sandwich to lighten up for a lunch. Or even a crisp green salad.

This dish is hearty enough it can be eaten alone, or you can serve with any or all your favorite sides.

Storing Leftover Chowder

You can store your chowder in the fridge for a few days. Due to the clams always use your best judgment in terms of quality. When in doubt, toss it out.

Since this is a thick and creamy based chowder, you will find it does not freeze well. The dairy in the soup will curdle and affect the texture once it thaws from being frozen. So it is best to not freeze any leftover soup you may have.

More Instant Pot Soup Recipes

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe below!

Recipe

Yield: 6 servings

New England Clam Chowder Soup Recipe

clam chowder in white bowl

New England Clam Chowder soup recipe is one of our favorite comfort food soups. This is a creamy soup that is so full of flavor.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

  • 4 (6.5 -ounce cans) chopped clams, juice drained
  • 2 tablespoons olive oil
  • 1/2 large white onion, diced
  • 4 tablespoons cornstarch
  • 6 medium russet potatoes, peeled and cubed
  • 3 cups water
  • 4 cups half & half
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • Parsley, to garnish (optional)

Instructions

    1. Turn your Instant Pot to sauté mode. When the pot is hot, add the oil and the chopped onions. Saute the onions for 2-3 minutes.
    2. Add to clams and corn starch to the inner pot and mix.
    3. Add in potatoes, salt, pepper, water, and half-and-half. Stir well.
    4. Place your lid on the Instant Pot. Set your instant pot to high pressure for 3 minutes.
    5. Allow for a quick pressure release, and then open the Instant Pot when all the pressure has been released.
    6. Push cancel on the Instant Pot and then select saute. Let the soup cook on saute for about 10 minutes to let it thicken.
    7. Top with parsley.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 634Total Fat 24gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 11gCholesterol 139mgSodium 2069mgCarbohydrates 62gFiber 4gSugar 14gProtein 41g

Did you make this recipe?

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on FacebookPinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe and leave a comment!

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