New England Clam Chowder



    1/2 pound good quality thick sliced bacon (or pork belly) chopped

    3 (6.5 ounce) cans of minced clams, juice reserved

    Reserved Clam juice, to measure 2 cups (add water if what comes from the can isn't enough)

    1/2 stick of butter (4 Tablespoons)

    4 stalks of celery, chopped

    1 medium sized onion, chopped

    1 1/2 pounds of yellow potatoes, skins left on, cut into bite sized pieces

    2 sprigs of fresh oregano, roughly chopped

    3 cloves garlic, minced

    1 teaspoon salt, freshly cracked black pepper, to taste

    1 1/2 cups heavy cream

    Freshly chopped chives and bacon bits for serving



1   Turn your pressure cooker on the sauté setting. Cook your bacon until the fat is rendered out, but the bacon isn't crispy.  

2   Then add in the butter, fresh chopped oregano, onion and celery, and garlic, continue sautéing until the onion is translucent. Stir often.

3   Add in potatoes. I bought the yellow potatoes from the Little Potato Company. I quartered them, and left the skins on.  

4   Next, add in the 2 cups of clam juice, salt and freshly cracked pepper.

5   Lock the lid on your Instant Pot. Turn steam release to seal. Change setting from sauté to Cook/Manual, and set the timer for 5 minutes. When it's done, let pot rest for 3 minutes, undisturbed. Then use the quick release feature to let out the steam. When pressure is gone, release the lid and using a potato masher, mash your veggies/potatoes up to your desired consistency. 

6   Turn the warming feature on and add in the minced clams and heavy cream. Stir and heat through.  

7   Serve with freshly chopped chives and bacon bits on top. Don't forget the oyster crackers!


If the chowder isn't thick enough, you can always add a bit of corn starch and water. Start with 1 Tablespoon of corn starch mixed in 1 Tablespoon of water, add to hot chowder and stir to thicken.