Side Dishes, Soups

New England Clam Chowder

Step 1 of 9

Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 3 minutes.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 2 of 9

After 3 minutes, add butter and bacon. Allow the bacon to render and crisp for 5 minutes, then add the onion, celery, garlic powder, salt, and pepper. Cook for 10 minutes, until onions are translucent.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 3 of 9

Add reserved clam juice, stock, potatoes, thyme, and bay leaf. Stir to combine. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 4 of 9

Select PRESSURE and set to LOW. Set time to 1 minute. Select START/STOP to begin.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 5 of 9

While the unit is cooking, stir together 2 tablespoons cornstarch and water in a small bowl.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 6 of 9

When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 7 of 9

Select SEAR/SAUTÉ and set to HIGH.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 8 of 9

Remove the thyme and bay leaf and add in the cream, cornstarch slurry, and canned clams. Simmer, stirring occasionally, for 5 to 10 minutes to thicken.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Step 9 of 9

When cooking is complete, chowder is ready to serve.

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans clams, drained, juice reserved
946g clam juice, chicken, or vegetable stock
900g Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
480g heavy cream

1 tablespoon butter
4 strips bacon, cut in 1/4-inch pieces
1 large onion, peeled, minced
2 ribs celery, minced
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons black pepper
3 cans (6.5 ounces each) clams, drained, juice reserved
4 cups clam juice, chicken, or vegetable stock
2 pounds Yukon Gold potatoes, peeled, cut in 1/4-inch pieces
1 sprig fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy cream

Compatible with

Ninja® Foodi™ 6.5-qt. The Pressure Cooker that Crisps™ Air Fryer

Allergies

Tip: Allergy Advice

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