The classic New England Clam Chowder in a lighter form, less creamy but just as flavorful and rich! This instant pot recipe allows for a quick and effortless homemade clam chowder perfect to enjoy on a summer day!
The summer days are here and to kick-start the season (instant pot style), I am cooking the classic New England Clam Chowder. You don’t have to be in NE to fall in love with clam chowder but if you happen to be, you almost have no choice 🙂
When I first arrived fresh off the boat plane, I couldn’t tolerate the smell of clam chowder because it is quite distinct and strong. But like I said, when you live in New England you must join the chowder slurping clam or else... well, I didn’t want to find out.
Other Amazing Instant Pot Recipes to Try:
Instant Pot Soy-Free Asian Salmon
Instant Pot Short Ribs with Creamy Polenta
While a summer spent feasting on clam chowder would put me in my glory, it would also rack up the scale to new levels of high. But luckily there is a happy compromise called the light clam chowder. Have you tried?
To be fair, I did not invent the light clam chowder, but I am a sucker for healthier alternatives in order to still eat the foods I love. One of my favorite restaurants in the Boston/ East Cost area is Legal Seafood and they offer this lighter option which is just as flavorful and rich but less creamy and starchy. My visits to Legal Seafood usually include a thorough study of the subject under impolite close proximity including sound check, all in an attempt recreate their amazing light clam chowder. So rude!
Lucky for me they still let me in 🙂
Creamy v. Light Which to Choose
The answer is simple. BOTH!
You must try the original clam chowder with all it’s creaminess and comforting glory, then you stick to the light version that is just as flavorful and rich but much less heavy.
To make this light clam chowder I blended 2 cups of potatoes and broth to help thicken the sauce and ½ cup of half and half to add some creaminess to it without overwhelming the chowder. The original recipe calls for one and one half to two cups of heavy cream, so this is definitely quite lighter but I promise the flavor is all there.
Fresh Clams or Canned Clams
This is another decision you will have to consider when making homemade clam chowder. While 99% of the time I go for the fresh(er) option, well for 75c each clam there seemed to be no other option at the time. However, if you come across a good sale on clams or are lucky enough to pick your own, go for it!
I did some research and found this canned clams brand that is sustainable, wild and taste very fresh. Note, this canned clams is already salted and come in natural clam juice, which means you do not need to add any salt to the recipe and the four cans needed for this recipe will yield 2 full cups of natural clam juice, and that’s excellent!
In all honesty I was a bit skeptical and slightly guilty for using canned clams but I couldn’t be happier with the results. The clams and natural juices are extremely high quality and made the recipe easier overall, since I didn’t have to clean and cook the clams myself.
As a proud New Englander I’ve spent years enjoying restaurant clam chowder (and I probably still will) but it’s quite awesome to be making my own now. I can simply whip up a batch of chowder when I feel like having some, or when I have guests. And as always, you can control the quality of the ingredients and it’s freshness by making homemade.
Something I wouldn’t compromise (and you shouldn’t either!); BACON and oyster crackers! Top your delicious clam chowder with bacon bites, big and small, a large handful of oyster crackers and fresh ground pepper!
Instant Pot New England Clam Chowder
Ingredients
- 4 cans 6.5oz each chopped clams, juice reserved
- 2 cups chicken broth (can be substituted for vegetable broth)
- 1 tablespoon avocado oil
- 1 cup onions, chopped
- 1 cup celery, chopped
- 2 large (about 4 cups) yukon potatoes, cubed
- ½ cup half and half
- 1 tablespoon corn starch
- 2 bay leaves
- ½ tablespoon fresh thyme, (dried works also)
- 1 tsp fresh ground pepper
- 2 cloves garlic, minced
- 4 slices bacon
Instructions
- Turn instant pot on sauté mode. When hot add the oil, onion and celery and sauté for 7-8 minutes stirring often.
- Meanwhile open the cans of clams and pass it through a sifter to separate from the juice. The four cans should yield about 2 cups of clam juice (see note 1)
- Add clam juice, chicken broth, potatoes, bay leaves, garlic, pepper and thyme.
- Close the instant pot and switch knob to sealing position. Cook on high pressure for 3 minutes. When done, allow for 10 minutes of natural pressure and then quick release remaining pressure.
- While the pot is on cook the bacon on stove top. Alternatively you can use ready bacon or bacon bits, just be sure to chop it up into bite size pieces.
- Open the instant pot. Turn on sauté mode once again. Take about 2 tablespoon of the liquid into a small cup/ glass. Add in the corn starch and whisk to dissolve.
- Also remove about two cups of liquid and potatoes, add it to a blender cup and pulse for a few seconds. This will help thicken the sauce (see note 2)
- Pour the blended potatoes back into the instant pot as well as the corn starch mix.
- Discart bay leaves. Add in bacon, clams and half and half. Stir to combine and let it simmer for about 10 minutes.
- Serve with oyster crackers. You may also want to add a pinch of fresh ground pepper and parsley.
Notes
- If the canned clams you use don’t yield 2 cups of clam juice, adjust remaining amount with chicken broth. You should have a total of 4 cups of liquid
- You don’t need to liquify mixture completely, just e few pulses as you still want to see chunks of potatoes left.
Steve Brown says
Excelent recipe! The only change I make is using cauliflower rather than potatoes. Big savings in the carb count and makes this Paleo friendly. Thanks for sharing.
Silvia Ribas says
That’s a great idea for a MEGA healthy clam chowder! Thanks so much for stopping by 🙂
Cindy Schumacher says
That is exactly what I was going to do.
Susan R says
This clam chowder is so good. My son dated a woman, who went to culinary school. They would borrow one of my PC's. My son told me ones to try, never have any problems following your recipes. I have even changed some of my recipes, to what you use for pressure cooking. Love your salads!
Silvia Ribas says
That’s great to hear, thanks so much Susan!! 🙂
Olivia says
Wow this is so flavourful!
Carin says
How would you make this without an Instant Pot?
Silvia Ribas says
You can cook in a large pot on stovetop. Follow exactly the IP directions but on stove. You will probably need to cook the potatoes for 15-20 mins, or until fork tender before you add in the bacon, clams and half half. Should be pretty easy, just takes longer.
Laura says
This looks so yummy…thank you! Love the lower fat, too. Can’t wait to try!
Silvia Ribas says
You’re very welcome Laura! So glad you will give this recipe a try 🙂
Simon Cooker says
Oh Instapot, is there nothing you can’t do? While I’m not sure I want a light version of New England Clam Chowder, I have health-conscious friends who would like this recipe. In all fairness, it looks good and while I’m a traditionalist (I like my chowder thick), I might give this a try.
Silvia Ribas says
Thanks for your feedback Simon. I totally understand what you mean. There is no right or wrong, it’s just a matter of choice 🙂 hugs
MARIA says
It looks yummy! I love it...
Thank you for sharing.
WIll definitely try.
Silvia Ribas says
Hi Maria, thanks for stopping by! I truly hope you will love this recipe just as much as we do! Let me know what you think 🙂
Blake says
This is one of the best Recipe, you have shared online. I will surely give it a try!
Instapot Reviews says
Damn that looks delicious and I totally love the low-fat. Thumbs up for the great work and thanks for sharing this.
Silvia Ribas says
Thanks so much!
Meaghan says
If you do fresh clams, how much (6.5 ounce x 4) and what to make up for the liquid that would be in the can? Thanks!
Silvia Ribas says
You can get one pound or so of fresh clams. One pound will do, but if you want more clams that won't mess up with the recipe, and don't worry about the clam juice. If you can find clam juice in a can/ jar that's fine otherwise just go without it.
Nicki says
This is the best Clam Chowder ever. I couldn't stop eating it...needless to say it didn't last long in our house.
Silvia Ribas says
That's awesome, so happy to hear!
Angie says
I don't know if traditional clam chowder has carrots in it, but I think I will add 2. Thanks for the recipe! Can't wait to taste it! ♥️
Silvia Ribas says
you're welcome, hope you like it!!