New England Clam Chowder

Yields 8 servings

Prep Time: 5 minutes

Cook Time: 52 minutes


  • 8 center-cut bacon strips, chopped
  • 3 celery stalks, chopped
  • 2 medium onions, chopped
  • ¾ cup all-purpose flour
  • 3 garlic cloves, minced
  • 6 small potatoes, peeled and cubed
  • 2 cups chicken stock
  • 2 bottles (8 ounces) clam juice
  • 2 teaspoons kosher salt 
  • ½ teaspoon white pepper
  • ½ teaspoon dried thyme
  • 4 cans (6½ ounces) chopped clams, with juice
  • 2½ cups heavy cream
  • 1 tablespoon Worcestershire sauce 
  • Dashes of Tabasco sauce, to taste


  1. SELECT Brown on the Cosori Multicooker, adjust the temperature to 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD the chopped bacon. Cook the bacon until it is crispy, about 10 minutes. Strain and set aside, leaving the bacon fat.
  3. ADD the celery and onions. Cook until celery and onions have softened, about 5 minutes.
  4. SPRINKLE in the flour and mix, creating a roux. Cook for 2 minutes, stirring constantly.
  5. ADD in the garlic, potatoes, chicken stock, clam juice, salt, pepper, and thyme. Bring to a boil, about 5 minutes and cover. 
  6. SELECT Simmer, adjust time to 30 minutes, and press Start/Cancel.
  7. ADD in the chopped clams with juice and heavy cream at the 8 minute mark.
  8. MIX in the Worcestershire sauce and season to taste with Tabasco sauce.
  9. SERVE in sourdough bread bowls or with some oyster crackers.