Know what’s on your plate
New England clam chowder
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 93 kcal —
- Protein 3.1 g 6%
- Carbohydrate 8.3 g 3%
- Fat 4.8 g 6%
- Saturated fat 2.5 g 13%
- Fibre 1 g 4%
- Sugars 1 g —
- Sodium 247 mg 11%
- Cholesterol 16 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 70 µg 8%
- Vitamin C 5.5 mg 6%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.28 mg 2%
- Vitamin K 2.2 µg 2%
- Thiamin (B1) 0.05 mg 5%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 0.74 mg 5%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 12 µg 3%
- Vitamin B12 1.3 µg 53%
- Choline 14.9 mg 3%
Minerals
- Calcium 19 mg 1%
- Iron 0.48 mg 3%
- Magnesium 13 mg 3%
- Phosphorus 49 mg 4%
- Potassium 185 mg 4%
- Zinc 0.25 mg 2%
- Copper 0.05 mg 6%
- Selenium 4.6 µg 8%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 93 | 3.1 g | 8.3 g | 4.8 g |
| 1 × 1 cup | 255 g | 237 | 8 g | 21 g | 12 g |
| 1 × 1 can | 525 g | 488 | 16 g | 43 g | 25 g |
| 1 × 1 individual container | 440 g | 409 | 14 g | 36 g | 21 g |
| 2 × 1 cup | 510 g | 474 | 16 g | 42 g | 25 g |
| ½ × 1 cup | 127.5 g | 119 | 4 g | 11 g | 6.1 g |
| 3 × 1 cup | 765 g | 711 | 24 g | 63 g | 37 g |
| 4 × 1 cup | 1020 g | 949 | 32 g | 84 g | 49 g |
Similar foods
Questions about New England clam chowder
How do you stop the clams in New England clam chowder from turning rubbery?
Cook the potatoes until tender before adding the clams. Stir in chopped clams near the end and heat gently for a few minutes, just until they are hot; prolonged boiling makes them tough.
How do you keep the cream from splitting in clam chowder?
Once you add the milk or cream, heat the chowder gently and don’t let it boil. If you’re adding cream to a hot pot, stir a little hot broth into the cream first, then stir the mixture back in.
How long does New England clam chowder keep in the fridge?
Refrigerate it in a covered, shallow container within two hours of cooking, and use it within three to four days. Cool it promptly rather than leaving a large, hot pot on the worktop.
Can you freeze New England clam chowder?
You can, but cream-based chowder may separate or turn grainy when thawed. Freeze it in portions, thaw overnight in the fridge, then reheat gently while stirring; blending can help bring a separated soup back together.
What goes well with New England clam chowder?
Serve it with oyster crackers or crusty bread for dipping. A crisp green salad or sliced apple makes a fresh contrast to the creamy soup.
What’s the difference between New England and Manhattan clam chowder?
New England chowder is creamy and often includes potatoes, while Manhattan chowder has a tomato-based broth and no cream. The Manhattan style listed here has 56 kcal per 100 g, compared with 81 kcal for New England clam chowder.
Can you reheat New England clam chowder?
Yes. Warm it in a saucepan over a low heat, stirring often, until steaming hot throughout; avoid a rolling boil, which can split the dairy and toughen the clams.
Can you use tinned clams in New England clam chowder?
Yes. Drain them, saving the liquid to add savoury clam flavour to the broth, and stir the clams in near the end so they heat through without becoming chewy.
Source: FNDDS (USDA) 28355110 · per 100 g · carbohydrate per EU label, fibre excluded
