Nutrition Facts — Clam Chowder
* Percent Daily Values based on a 2,000 calorie diet. Using half-and-half instead of heavy cream cuts about 60 calories per bowl. Using whole milk instead of cream brings it to around 180 calories.
About Clam Chowder
Clam chowder has been a staple of New England cooking since at least the 1700s, when European settlers adapted Indigenous coastal fishing traditions. The first known published recipe appeared in 1751 in The Boston Evening Post. Manhattan-style clam chowder (tomato-based) emerged in the 19th century as an alternative associated with New York, and the rivalry between 'white' and 'red' chowder became a point of regional pride. In 1939, Maine actually passed a bill making it illegal to add tomatoes to clam chowder — though it never became law.
Clam Chowder — Calorie Variations
Cooking Tips
- Don't over-cook the clams — add them at the end to keep them tender.
- Chop potatoes uniformly so they cook evenly.
- Use bottled clam juice for deeper seafood flavor.
- A roux (butter + flour) prevents the cream from curdling.
Healthier Alternatives to Clam Chowder
Storage & Shelf Life
Refrigerate for up to 3 days. Do not freeze cream-based chowder — dairy separates upon thawing. Reheat gently over low heat, stirring frequently.
Frequently Asked Questions
How many calories in clam chowder?
New England clam chowder averages 200–280 calories per bowl (300g) at home. Restaurant portions, especially bread bowl versions, can reach 600–900 calories.
Is clam chowder high in sodium?
Yes — canned clam chowder can contain 800–1000mg sodium per serving. Homemade versions allow better sodium control.
Is clam chowder good protein?
Clams are an excellent lean protein source. A bowl provides 10–14g of protein alongside beneficial omega-3 fatty acids.