Enjoy a cozy bowl of creamy comfort with this Progresso Copycat New England Clam Chowder Recipe! Packed with tender clams, hearty potatoes, and a rich, savory broth, it tastes just like the classic canned favorite — only fresher and homemade.
Bring the comforting flavor of your favorite canned classic to your kitchen with this Progresso Copycat New England Clam Chowder Recipe!
Rich, creamy, and loaded with tender clams, diced potatoes, and savory herbs, this homemade version tastes even better than the original.
It’s the perfect cozy meal for chilly nights or when you’re craving a hearty bowl of seafood goodness.
Serve it with crusty bread or oyster crackers for the ultimate restaurant-style experience right at home.
Why You Will Love This Recipe!
- Rich and Creamy Texture – This chowder has that signature silky-smooth consistency you love from Progresso, made right at home.
- Packed with Flavor – Every spoonful is filled with tender clams, hearty potatoes, and a savory, seasoned broth.
- Easy to Make – Simple ingredients and step-by-step directions make this a breeze, even for weeknight dinners.
- Comfort in a Bowl – Perfect for chilly days or cozy nights, this soup brings instant warmth and satisfaction.
- Better Than Store-Bought – Enjoy a homemade upgrade that’s fresher, creamier, and even more flavorful than the canned version.
Progresso New England Clam Chowder Ingredients
- Bacon: Crispy bacon slices add a smoky, savory element to the chowder, providing a perfect contrast to the creamy base.
- Onion and Garlic: These aromatic ingredients build the foundation of flavor for the soup, infusing it with savory notes.
- Red Potatoes: Diced potatoes add heartiness and a pleasant texture to the chowder, making each spoonful satisfying.
- Clam Juice: Clam juice is the essence of the sea, enhancing the clam flavor in the chowder and providing a rich, briny depth.
- Canned Whole Clams: These clams are the show’s star, bringing their unique oceanic taste and tender texture to the soup.
- Bay Leaves: A bay leaf imparts a subtle earthy aroma and enhances the overall bouquet of the chowder.
- Thyme: Fresh thyme or dried thyme leaves contribute herbaceous undertones and enhance the overall complexity of flavors.
- Heavy Cream: The creaminess of this chowder comes from heavy cream, creating a luscious and velvety texture.
- Kosher Salt and Black Pepper: These essential seasonings balance the flavors, ensuring the perfect taste in every bite.
- Corn Starch: A small amount of cornstarch helps thicken the chowder, giving it the desired consistency.
How To Make Progresso Copycat New England Clam Chowder Recipe
Step One: Turn on the Instant Pot and select the “Sauté” function/sauté setting and the chopped bacon and cook until it becomes crispy, stirring occasionally. Remove some of the bacon bits for garnish if desired.
Step Two: Add the finely chopped onion and minced garlic to the pot with the bacon. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Step Three: Stir in the cubed potatoes, clam juice, canned clams with their juice, bay leaves, and dried thyme—season with salt and pepper to taste. Cancel the “Sauté” function, close the pressure cooker lid, and ensure the pressure valve is set to the sealing position.
Step Four: Select the “Manual” or “Pressure Cook” function and set the cooking time for 4 minutes at high pressure. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the valve to the vent to release the steam. Keep your hand away from the steam vent to avoid burns.
Step Five: Open the Instant Pot and remove the bay leaves. In a separate bowl, mix the heavy cream and all-purpose flour until well combined to create a slurry. Select the “Sauté” function again and pour the cornstarch slurry while stirring constantly. Allow the chowder to simmer for a few minutes until it thickens to your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.
Progresso Copycat New England Clam Chowder Recipe Tips
- Use fresh or canned clams: Fresh clams add authentic flavor, but canned clams work perfectly for convenience without sacrificing taste.
- Don’t overcook the potatoes: Keep them tender but firm so they hold their shape in the creamy soup.
- Add cream at the end: Stir in heavy cream or half-and-half after pressure cooking to prevent curdling.
- Enhance flavor with bacon drippings: Sauté your vegetables in the bacon fat for a rich, smoky base.
- Let it rest before serving: Allow the chowder to sit for a few minutes before serving—this helps thicken the broth and blend the flavors beautifully.
Storing, Freezing & Reheating Instructions
- Storing Instructions: Store leftover clam chowder in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent curdling.
- Freezing Instructions: Allow the chowder to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months, leaving some headspace for expansion.
- Reheating Instructions: Thaw frozen chowder in the refrigerator overnight. Reheat slowly on the stovetop over low heat, stirring occasionally, and add a splash of cream if needed to restore creaminess.
Progresso Copycat New England Clam Chowder Recipe Faqs
Can I make this chowder in a slow cooker instead of an Instant Pot? Yes! Sauté the bacon and aromatics on the stovetop first, then add all ingredients to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
Can I use fresh clams instead of canned? Absolutely! Steam and shuck fresh clams, reserving the cooking liquid. Use both the clams and liquid in place of the canned clams and juice.
How can I make the chowder thicker? Mash some of the cooked potatoes in the chowder or add a cornstarch slurry (1 tbsp cornstarch mixed with 1–2 tbsp cold water) and simmer until thickened.
Can I freeze Progresso-style clam chowder? Yes! Allow the chowder to cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stove to prevent curdling.
Can I make this recipe dairy-free? Yes! Substitute heavy cream with coconut milk or a dairy-free cream alternative. The chowder will remain creamy and flavorful.
More Instant Pot Soup Recipes
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- HOW TO MAKE VEGETABLE BROTH IN THE INSTANT POT
- INSTANT POT BROCCOLI AND CHEDDAR CHEESE SOUP
- INSTANT POT HOMEMADE TOMATO SOUP
- NINJA FOODI SOUTHWESTERN CHILI
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Progresso Copycat New England Clam Chowder Recipe
Description
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onions, diced
- 1 cup vegetable broth
- 3 cups potatoes, peeled and cubed
- 8 ounces clam juice
- 2 cups half and half
- 3 teaspoons minced garlic
- 13 ounces minced clams
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, or white pepper
Instructions
- Start by adding the olive oil to the Instant Pot Bowl. Press the sauté button, allow the oil to heat up for about 30 seconds, and then add the onions, sauté for about a minute, occasionally stirring, so the onions do not burn.
- Then add the cubed potatoes, salt, pepper, clam juice, and vegetable broth.
- Place your lid on the Instant Pot, and then set manual high pressure for 10 minutes. Make sure that your vent is in the sealing position.
- When the display shows L000, do a quick release.
- Mix in the half and half clams, minced garlic, and mix well.
- Plate, serve and enjoy!
Equipment
- Instant Pot Pressure Cooker, or Ninja Foodi Pressure Cooker
- Ladle
Nutrition
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