New England Clam Chowder (Pressure Cooker) Recipe

Name: New England Clam Chowder (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 1/2-14 ounce) cans clams, minced; 1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced; 1 cup onion, chopped; 3 cups raw potatoes, diced, peeled; 1 teaspoon salt; 1/4 teaspoon white pepper; 2 cups half-and-half; 2 cups milk; 2 tablespoons butter; paprika; 1 pinch thyme (optional)

Servings: persons

1
Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside.
2
In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside.
3
Drain off all but 1/4 of the fat and saute onion for several minutes.
4
Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
5
Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
6
Remove from heat, depressurize and remove lid.
7
Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (10 1/2-14 ounce) cans clams, minced, 1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced, 1 cup onion, chopped, 3 cups raw potatoes, diced, peeled, and more.

Yes, New England Clam Chowder (Pressure Cooker) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Clam Chowder (Pressure Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions