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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!
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.
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, 
Also, I use a couple of specialty ingredients, but they are worth it!
Special Ingredients for this Clam Chowder Recipe
- Ultra Gel
- Clam Base
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.
New England Clam Chowder
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
- 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.
- 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.)
- 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).
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1.5 cupsAmount 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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Originally published 10/5/11, Updated 1/29/2020
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
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.
By far my favorite soup of all time! I’m just terrified to make it myself.
My hubby would love this!
Janice
Soup is especially delicious in the Fall. I would love to have a “Soup Party” where everyone brings their favorite soup.
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!
Yum! We love Clam Chowder around here. Your recipe sounds great. Thanks for posting.
i love clam chawder, i need to make one for me
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.
It’s bedtime here, but you are making my mouth water! I am a new follower…I love your recipes! Thank you! GraceinAZ
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!
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.