Instant Pot Clam Chowder

This instant pot clam chowder is thick, creamy, and ready in a fraction of the time it takes on the stove. It’s the kind of comfort food that feels like it simmered for hours, but it didn’t.

The base gets its flavor from crispy bacon, clam juice, and a few simple seasonings. Nothing fancy, just good ingredients that work really well together.

One of my favorite tricks in this recipe is mashing some of the potatoes right in the pot. It makes the chowder thick and creamy without needing a ton of heavy cream or a separate roux.

The whole thing comes together in about 30 minutes from start to finish. That includes the pressure cooking time and warming everything up at the end.

If you’ve been looking for a solid clam chowder recipe that doesn’t require a lot of effort, this one is it. Let me show you how to make it.

What Makes This Recipe So Good

Restaurant-Quality in Under 30 Minutes – This Instant Pot clam chowder tastes like a fancy seafood restaurant bowl but takes a fraction of the time.

That Potato Mashing Trick Is Genius – Mashing one-third of the potatoes right in the pot creates a thick creamy base without needing extra thickeners.

Double Clam Flavor – Using both canned clam juice and bottled clam juice gives this chowder a deep rich seafood taste you will not stop thinking about.

Ingredients

• 3 (6.5 oz) cans Chopped Clams, juice reserved
• 4 slices Thick-Cut Bacon, diced
• 1.5 lb Yukon Gold Potatoes, diced into 1/2-inch cubes
• 1 medium Onion, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 1 cup Clam Juice (bottled)
• 1 cup Chicken Broth
• 1 cup Heavy Cream
• 2 tablespoons Butter
• 2 tablespoons All-Purpose Flour
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon Dried Thyme
• Salt and Pepper to taste
• Fresh Parsley, chopped for garnish
• Oyster Crackers, for serving

Directions

Step 1

Set the Instant Pot to saute mode and cook the diced bacon until crispy, about 5 minutes. Remove half the bacon and set it aside for topping. Leave the remaining bacon and drippings in the pot.

Step 2

Add the butter, diced onion, and celery to the pot. Saute for 3 minutes until softened. Add the minced garlic and cook for 30 seconds. Sprinkle in the flour and stir constantly for 1 minute to coat the vegetables.

Step 3

Pour in the reserved clam juice from the cans, bottled clam juice, and chicken broth. Stir well, making sure to scrape up any bits from the bottom. Add the diced potatoes, old bay seasoning, and dried thyme.

Step 4

Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Quick release the pressure.

Step 5

Set the pot to saute mode. Use a potato masher to mash about one-third of the potatoes right in the pot. This creates a thick and creamy base while leaving plenty of potato chunks.

Step 6

Stir in the heavy cream and the drained chopped clams. Let the chowder simmer on saute for 3 to 4 minutes to warm the clams through. Do not boil after adding the cream. Season with salt and pepper to taste.

Step 7

Ladle the chowder into bowls and top with the reserved crispy bacon, chopped fresh parsley, and oyster crackers.

Pro Tips

Scrape the Bottom After Adding the Liquids

After you sprinkle in the flour and cook it for a minute, it’s going to stick to the bottom of the pot. When you pour in the clam juice and broth, take a wooden spoon and really scrape the bottom well.

If you skip this step, you’ll almost definitely get a burn notice during pressure cooking. The flour creates a layer on the bottom that scorches under pressure, and the Instant Pot will stop cooking.

Take your time here. Make sure nothing is stuck before you lock the lid.

Don’t Add the Clams Until the End

The recipe already says this, but it’s worth stressing – the canned clams only go in after pressure cooking is done. If you toss them in before, they’ll turn into little rubber pieces that are chewy and tough.

Canned clams are already cooked, so all they need is a few minutes of gentle simmering to warm up. That’s it. The less you cook them, the more tender they stay.

Mash the Potatoes Right in the Pot

This step is what makes the chowder thick and creamy without needing a ton of cream or a roux. You only want to mash about a third of the potatoes – just press down a few times in different spots around the pot.

The mashed potato starch mixes into the liquid and thickens everything naturally. If you mash too much, you’ll end up with something closer to potato soup. A few good presses is all it takes.

Related Recipes

• Instant Pot Broccoli Cheddar Soup
• Instant Pot Beef Stew

Frequently Asked Questions

Can I use fresh clams instead of canned?

Yes, you can use fresh clams. You will need about 3 to 4 pounds of littleneck or Manila clams. Steam them open in a bit of water first, then chop the meat and strain the cooking liquid through a fine mesh strainer to use as your clam juice.

Just keep in mind that fresh clams can be a bit sandy, so straining that liquid is really important. You will also want to add the chopped clam meat at the end, just like the recipe does with the canned clams, so they do not get rubbery.