📝 About This Recipe
Transport yourself to the rugged shores of Cape Cod with this luxuriously creamy and hearty New England Clam Chowder. By utilizing the Instant Pot, we develop deep, briny flavors and perfectly tender potatoes in a fraction of the time it takes on the stovetop. This recipe balances the saltiness of crispy salt pork with the sweetness of fresh cream and succulent clams for the ultimate maritime comfort food.
🥗 Ingredients
The Flavor Base
- 6 ounces Salt Pork or Thick-cut Bacon (finely diced)
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (diced small)
- 3 cloves Garlic (minced)
The Heart of the Chowder
- 1.5 pounds Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 16 ounces Clam Juice (bottled, high quality)
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Reserved Clam Liquid (from the canned clams)
The Finish
- 13-15 ounces Chopped Clams (canned or fresh, drained (reserve liquid))
- 1.5 cups Heavy Cream (at room temperature)
- 2 tablespoons Cornstarch (mixed with 2 tbsp water to create a slurry)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 pinch Old Bay Seasoning (optional garnish)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (Normal/Medium setting). Add the diced salt pork or bacon and cook, stirring occasionally, until the fat has rendered and the bits are golden brown and crispy (about 5-7 minutes).
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2
Using a slotted spoon, remove the crispy pork bits and drain them on a paper towel. Leave about 2 tablespoons of the rendered fat in the pot; discard the rest or add the butter if more fat is needed.
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3
Add the diced onion and celery to the pot. Sauté for 4-5 minutes until the onion is translucent and soft, but not browned.
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4
Stir in the minced garlic and dried thyme. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Pour in about 1/4 cup of the clam juice and use a wooden spoon to scrape the bottom of the pot (deglazing). This ensures no burnt bits remain, which prevents the 'Burn' notice during pressure cooking.
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6
Add the cubed potatoes, the remaining clam juice, the reserved liquid from the canned clams, the bay leaf, and black pepper. Do not add the clams yet, as they will become rubbery.
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7
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel 'Sauté' and select 'Pressure Cook' (High) for 5 minutes.
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8
Once the cooking time is complete, perform a 'Quick Release' by carefully moving the valve to 'Venting'. Once the pin drops, safely open the lid.
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9
Discard the bay leaf. Select 'Sauté' mode again. In a small bowl, whisk the cornstarch and water together, then stir the slurry into the bubbling soup.
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10
Pour in the heavy cream and the drained chopped clams. Stir gently and let it simmer for 2-3 minutes until the chowder thickens and the clams are heated through.
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11
Taste the chowder before adding salt; the clam juice and salt pork are naturally salty. Season with additional salt only if necessary.
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12
Turn off the Instant Pot. Serve the chowder hot, garnished with the reserved crispy salt pork, fresh parsley, and a dash of Old Bay if desired.
💡 Chef's Tips
Always use Russet potatoes for the best texture; their starch helps naturally thicken the broth as they soften. Never pressure cook the clams or the cream; adding them at the end on 'Sauté' mode ensures the clams stay tender and the cream doesn't curdle. If you prefer a much thicker chowder, mash a few of the cooked potato cubes against the side of the pot before adding the cream. For the best flavor, let the heavy cream sit on the counter for 20 minutes before adding so it isn't ice-cold when hitting the hot soup.
🍽️ Serving Suggestions
Serve in warmed sourdough bread bowls for a classic coastal presentation. Pair with a side of traditional oyster crackers or buttery sea salt crackers. A crisp, chilled glass of Sauvignon Blanc or a light Lager cuts through the richness beautifully. Serve alongside a simple green salad with a lemon vinaigrette to balance the creamy flavors.