New England-Style Clam Chowder
New England-Style Clam Chowder is a rich, creamy soup originating from the northeastern United States, characterized by its thick, white base. It is traditionally made with tender clams, diced potatoes, onions, and often salt pork or bacon, all simmered in a creamy broth. Unlike its tomato-based Manhattan counterpart, this chowder is known for its hearty, comforting texture and mild, savory flavor.
🍽️ Nutrition at a glance
This dish is typically high in fat and calories due to its cream and bacon or salt pork content, while also providing a good source of protein from the clams. A single serving can offer a substantial amount of sodium and calcium, with a calorie count that generally ranges from 300 to 450 kcal.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 12 g |
| Carbs | 25 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 950 mg |
| Vitamin B12 | 8.4 mcg |
| Iron | 6.2 mg |
| Calcium | 120 mg |
| Potassium | 450 mg |
| Vitamin C | 12 mg |
| Phosphorus | 210 mg |
| Zinc | 2.8 mg |
| Selenium | 18 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the debate between New England (creamy) and Manhattan (tomato-based) chowder is a long-standing regional rivalry in the United States. Nutritionally, clams are a surprisingly rich source of iron and vitamin B12, making this indulgent soup a source of important minerals.
