This creamy Instant Pot Clam Chowder is comfort food in a bowl—quick, hearty, and full of flavor. Whether it’s a chilly night or a sunny day at the beach, this chowder hits the spot in under 30 minutes!
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I grew up eating canned clam chowder, but once I started testing this Instant Pot version, there was no going back. It’s ridiculously easy—just one pot, a few pantry staples, and you’ve got a restaurant-worthy bowl. I’ve made it with fresh clams and canned, swapped the dairy a dozen ways, and even tested it with smoked paprika instead of bacon. Spoiler: they’re all good.
If you love this, you’ll probably also love Instant Pot Cajun Rice and Beans, Instant Pot Butternut Squash, or Instant Pot Pesto Chicken.
💖 Why This Recipe Works
- Time-Saving: Pressure cooking gets dinner on the table fast.
- Big Flavor, Low Effort: This clam chowder has a rich seafood taste without a long simmer.
- One-Pot Simplicity: Less cleanup, more chowder.
⭐ Star Ingredients
- Canned Chopped Clams – Pantry-friendly, quick to use, and full of briny flavor. I always keep a few cans on hand.
- Russet Potatoes – They break down just enough to thicken the chowder without needing flour.
- Bacon – A little bacon goes a long way. It adds smoky depth and makes the whole kitchen smell amazing.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- No Bacon? Use smoked paprika or liquid smoke for a meat-free version.
- Dairy Swaps – Try heavy cream, milk, or even canned coconut milk.
- Seafood Twist – Swap clams for cod, haddock, or scallops.
- Add Veggies – Sweetcorn, celery, carrots, or leeks all work.
- Low-Carb Version – Use cauliflower instead of potatoes.
- Flavor Boost – Use clam juice or seafood broth instead of water.
- Want a twist? Add a splash of white wine for brightness, or stir in corn and fresh thyme for a rustic chowder with depth.
This chowder is perfect for cozy winter dinners, family seafood nights, or even summer beach cabin meals.
New England vs. Manhattan Clam Chowder
New England clam chowder is the creamy, comforting version made with milk, cream, potatoes, and usually bacon—no tomatoes in sight. Manhattan clam chowder, on the other hand, swaps out the cream for a tomato-based broth and usually includes more vegetables like carrots and celery. The flavor is lighter, more broth-forward, and a little tangier. If you’re craving rich and cozy, stick with New England; if you want something lighter and veggie-packed, Manhattan is your jam.
🔪How To Make Instant Pot Clam Chowder
- Step 1: Turn your Instant Pot onto sauté mode. Once your pot becomes hot, add the olive oil. Add diced onion. Next, add bacon bits. Stir and cook for about three minutes.
- Step 2: Then turn off the sauté function. Add the canned clams and cornstarch to the bacon bits and diced onion. Mix well.
- Step 3: Add the diced potatoes, salt, freshly ground cracked pepper, water, and half-and-half. Stir well and pressure cook at high pressure for 3 Minutes. Once done, perform a quick release. Hit the saute setting again and stir occasionally for 10 minutes. This will reduce the liquid and thicken your half-and-half, making the best clam chowder soup.
- Step 4: Add more salt and pepper to taste. Pour your delicious chowder into a soup bowl or a bread bowl and top with fresh parsley or crispy bacon.
💡Hint: Chill your half-and-half and clams first to reduce curdling under pressure.
👩🍳 Expert Tips
- Reserve Clam Juice: Use the juice from canned clams as a base for extra flavor.
- Quick Pressure Release: Use the quick-release function after cooking to prevent overcooking the clams.
- Creamy Consistency: Mix flour with cream before adding to thicken the soup.
💭 FAQs
Clam chowder is a great seafood chowder to try. Unlike some shellfish, clams are not as fishy and so this Instant Pot chowder recipe is more subtle than other seafood options. Clam chowder tastes like a creamy soup that is slightly savory and salty thanks to the bacon and clams.
Soups are dishes made from liquids such as water, chicken, vegetable or beef stock. Soups are combined with different ingredients whereas a chowder is a much more thicker, creamier style soup or stew type recipe.The word chowder traditionally comes from the Latin word caldeia, which meant a place for warming things. In the past vegetables and stewed fish was cooked in a cooking pot or cauldron which is how this method of cooking became known as chowder.
Yes this clam chowder recipe is a traditional New England clam chowder as it does not include any tomatoes. Clam chowder with tomatoes would be a Manhattan Clam chowder.
I used canned clams in this clam chowder Instant Pot recipe, but you can also use fresh or frozen clams. If using fresh or frozen clams, make sure to clean and remove any sandy grit from the clams before adding them to your Instant Pot.
If the clam chowder is not thick enough, you can use a slurry mixture of cornstarch and water to thicken it up.
Mix 1 tablespoon cornstarch with 1 tablespoon water until it forms a paste and add to the pressure cooker clam chowder while stirring. Let cook for an additional 2-3 minutes or until desired thickness is reached.
Yes, you can also make Instant Pot clam chowder in the slow cooker. Cook the bacon and diced onion on the stovetop before adding them to your slow cooker with all of the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Cool the clam chowder and add to airtight containers. If you plan on consuming the leftovers in the next 3-4 days, you can store them in the refrigerator. To freeze clam chowder place the cooled container into the freezer for 2-3 months. Thaw your clam chowder overnight in the refrigerator and reheat it on the stove or microwave.
💖 Serving Suggestions
Here are some of the best sides to serve with clam chowder:
- Oyster Crackers: Classic and crunchy.
- Garlic Bread: Perfect for dipping.
- Fresh Herbs: Thyme or parsley brighten things up.
- Bacon Bits: Extra crispy on top.
- Side Salad: Adds freshness and contrast.
- Cornbread Muffins: Slightly sweet and cozy.
🥣 Leftovers & Reuse Ideas
Quick ways to use leftover clam chowder:
- Pour over baked potatoes.
- Use as a sauce for pasta.
- Add corn and top with puff pastry for chowder pot pie.
🍽 More Instant Pot Recipes
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Instant Pot Creamy Clam Chowder
Ingredients
- 4-6 ½ oz Chopped Clams juice drained
- 2 tablespoon Olive Oil
- ½ Onion diced
- 4 tablespoon Cornstarch
- 6 Russet Potatoes cubed (pealed optional – I did for this recipe)
- 3 cups Water
- Salt And Black Pepper
- 4 cups Half & Half Milk
- 1 ½ tablespoon Salt
- 1 tablespoon Pepper
Instructions
- Turn your Instant Pot onto sauté mode. Once your pot becomes hot, add the olive oil. Add diced onion. Next, add bacon bits. Stir and cook for about three minutes. Then turn off the saute function.
- Add the canned clams and cornstarch to the bacon bits and diced onion. Mix well.
- Add the diced potatoes, salt, freshly ground cracked pepper, water and half-and-half. Stir well
- Close your pressure cooker lid, set the pressure valve to closed and pressure cook in your Instant Pot at high pressure for 3 Minutes.
- Once your Instant Pot is done cooking, do a quick release by bringing the valve toward you and opening the pressure. Once the Instant Pot has released its pressure open the lid carefully and stir with a wooden spoon.
- To make the best clam chowder you’ll need to hit the saute setting again and stir occasionally for 10 minutes. This will reduce the liquid and thicken your half-and-half making the best clam chowder soup. Add more salt and pepper to taste.
- Pour your delicious soup chowder into a soup bowl or a bread bowl and top with fresh parsley.
This Instant Pot clam chowder is rich, creamy, and full of flavor! The combination of tender potatoes, smoky bacon, and savory clams creates a comforting dish that's perfect for a cozy meal. Quick to prepare and absolutely delicious!