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Classic Oatmeal-in-a bowl
15 Minute New England Clam Chowder
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
|
Ingredients
- 11 ounces fresh clams
12-24 - 2 cups clam juice (see instructions to make your own, above)
- 1 cup smoked and cured bacon (or pancetta) cubed
- 1 medium onion finely chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup tarty white wine
- 2 Medium potatoes cubed skin on
- 1 Bay Laurel Leaf
- 1 Sprig Thyme
- 1 pinch cayenne pepper (or red pepper flakes)
- 1 cup milk
- 1 cup cream
- 1 tablespoon butter
- 1 tablespoon flour
Ingredients
|
Instructions
- Prepare the clams and make your own clam juice as detailed, above.
- In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it's fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium.
- When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce.
- Let the wine evaporate almost completely and then add the diced potatoes, clam juice. If you do not have
2 cups of juice, compensate the rest with water. Bay Leaf, Thyme, and Cayenne Pepper. - Close and lock the lid of the pressure cooker.
- Cook for 5 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- While the potatoes are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended.
- To the open pressure cooker add the clam meat, cream, milk and roux.
- Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes.
- Serve garnished with soup crackers or inside a bread bowl.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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We really liked this recipe. Flavor was great. The next time I won’t add so much liquid. I’d prefer a little thicker.
I substituted frozen mixed seafood instead of clams. This recipe only yields 4 servings. I will double recipe next time. Bery yummy even kids gave it two thumbs up 🙂
what to use in place of wine?
This was delicious. Even my 12 yr old grandson declared it “clam”tastic! I made it exactly as stated in the recipe and it was great. Will definately make it again.
And to answer the question about subbing something for the wine…chicken or vegetable broth would work fine, i would think.
My first time ever making Clam Chowder, I used fancy whole baby clams in a can, added unslated chicken broth instead of water to equal the two cups. Tatse delicious, however next time I will work on thikcness as mine came out more like soup than chowder.
It was amazing even better the next day. next time won’t add the wine. Would add more clams.
Awesome soup – so easy. The only thing I do different is that I use a mix of small potatoes.
Fantastic! The recipe should note it is best with whole milk and 35% cream.
I added Frank’s Hot Sauce just before serving too make it really pop.
My Instant Pot does not have a medium setting so I had to stay on saute and the bacon didnt crisp up. The instructions say to cook the Roux while the potatoes are cooking but the Roux cooked and then proceeded to burn giving the Chowder a burned flavor. The chowder never thickened to a creamytexture
Vanripsm, your Instant Pot’s “medium” heat is called “normal” it’s usually the default setting on “Saute'” – remember that if you raised the setting to “more” even once, the Instant Pot will remember that and immediately start sautee’ing on “high”. You can re-set that either simply pushing the “saute'” button, again or pressing the “adjust button” depending on what model you have.
Ciao!
L
For some reason I cannot locate where the how to make clam juice instructions are…can someone please help me? Haha
How much does this make? Will a 6qt pot be able to handle a doubled recipe?
Great recipe, doubled it and fit perfectly in thr 6 quart pot. I would suggest doubling the amount of rue to make the chowder a bit thicker but as is was a great tasting chowder.
Loved it. Should have doubled it. I found it salty though. I think with the 1tsp of salt, bacon and clam juice it was too much. Next time ill omit the 1tsp of salt. Definetly need more roux to thicken. I used 1/2 cup of butter and equal parts of flour. I mixed in the cream into that to warm it then added it all.
So far, I’ve noticed that none of the recipes can be prepared in the indicated amount of time. Perhaps if you have a sou chef to measure and cut up everything and have it ready for you to begin, the time listed might come close. Otherwise, this was a tasty recipe. It was not the same as the New England Clam Chowder we are used to it New England, but it was still good and I might make it again.
Was delicious, although could be a little thicker. Also added a can of whole clams.
Excellent!! I doubled the recipe and used turkey bacon. It was so very good.
I just served it at work for a team lunch and got rave reviews, including “best clam chowder I’ve ever had.”!
However, I cheated. I doubled the quantities of “lumps” – bacon, clams and potatoes. And there was plenty of clam broth in the canned clams I got, so I didn’t need the bottled clam juice.
Great hearty clam chowder recipe, that lives up to a NE girls standards. I recommend doubling if more than 3 people are eating. Definitely takes longer than 15 minutes! Total time is more around an hour.
This took a little longer than it said it would and it was pretty watery. We ended up tripling the roux and it was perfect!
Delicious!!!
This was the best Clam Chowder iI have ever had!
Wowza tasty soup. Doubled the roux as suggested-worked great. Used sauvignon blanc…next time i wont reduce it quite as much.
Loved it!!! Took longer than 15 minutes but my man said 9/10. Def a redo!!!!
Sooo good. And tripled the Roux also. Even my 9 yearnild liked it!
This was the second recipe I ever prepared with the instapot. I used fresh clams and then supplemented it with scallops and extra fresh clams that the seafood department had already removed from the shells. I love NE Clam chowder and almost always order it when I go to a restaurant. This recipe was, HANDS DOWN, better than any version I’ve had at a restaurant. Simply incredible!
Love this recipe, so easy. I never made Clam Chowder before because I thought it was too difficult. I added a can of smoked oysters and this turned out to be the best Clam Chowder I ever had. Thank you!
This recipe is fantastic. Thicken to taste, I used potato flour and it did take more than a few tablespoons to get it to the thickness we like. It does take longer than 15 minutes, I’ve made it twice now and it took over an hour both times, but worth the wait!
This recipe is the best I’ve made since I got my IP! I had never made clam chowder before, but it seemed less intimidating as an IP recipe; and it was easy and delicious! A keeper recipe. It took longer than 15 minutes, but definetly well under an hour. I used all whole milk, no cream and it was great.
How do you make the clam juice?
Hi Narges,
Our apologies, it is referring to the full recipe on Laura’s website. Instructions are available by following the link below.
https://www.hippressurecooking.com/15-minute-new-england-clam-chowder/
I omitted the thyme and substituted chicken broth for the white wine. It was delicious! My only note would be that unless you are on a portion controlled diet, this recipe does NOT yield 4-6 servings. This barely fed my family of three (2 adults, 1 child).
Soups serving sizes are typically based on a standard soup bowl 1 – 1.5 cups of soup. We recommend increasing the serving size if it is a main dish. Serving sizes can easily be increased using our app and it will automatically adjust the ingredient amount needed.
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So would like to make this , but doesn’t up to the recipe
Mo directions show up. Am i needing
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Missing directions to make clam juice