Soup, clam chowder, manhattan style, canned, chunky, ready-to-serve
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
Manhattan-style clam chowder is a vibrant, tomato-based soup, distinct from its creamy New England counterpart, featuring tender clams, potatoes, and vegetables in a tangy, savory broth. Its texture is hearty and chunky, with a bright, slightly acidic flavor profile from the tomatoes and herbs. Nutritionally, it's a light yet satisfying option, offering a good source of protein and fiber with minimal fat per serving.
Calorie split: 22% protein · 56% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People love Manhattan clam chowder for its bold, tangy flavor that stands out from richer, cream-based soups, offering a refreshing and hearty alternative. It's also a versatile comfort food, often enjoyed on its own or paired with crusty bread, and is a staple in American coastal cuisine, especially in the Northeast.
⚠️ Watch-outs & how to enjoy it better
Canned versions can be high in sodium, which may be a concern for those monitoring salt intake, and the tomato base might trigger acid reflux in some individuals. To counteract this, pair it with a side of low-sodium crackers or a fresh salad, and opt for homemade or low-sodium varieties when possible.
Key benefits
- Low in calories and fat, making it a light meal option
- Good source of protein and dietary fiber
- Contains vitamins and minerals from tomatoes and vegetables
- Quick and convenient ready-to-serve meal
- Lower in saturated fat compared to creamy chowders
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Manhattan clam chowder was likely influenced by Italian immigrants who brought tomato-based cooking to New York City in the late 19th century, leading to its signature red broth.
Full nutrition (USDA data · scales with serving)
| Water | 86.0 g |
| Energy | 56.0 kcal |
| Energy | 234 kj |
| Protein | 3.0 g |
| Total lipid (fat) | 1.4 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 7.8 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 35.0 mg |
| Potassium, K | 160 mg |
| Sodium, Na | 417 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.10 mg |
| Selenium, Se | 6.7 ug |
| Vitamin C, total ascorbic acid | 5.1 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.77 mg |
| Pantothenic acid | 0.10 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 7.9 mg |
| Vitamin B-12 | 3.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 70.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 662 ug |
| Carotene, alpha | 270 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1340 iu |
| Lycopene | 5112 ug |
| Lutein + zeaxanthin | 33.0 ug |
| Vitamin E (alpha-tocopherol) | 0.67 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.88 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.14 g |
| SFA 16:0 | 0.37 g |
| SFA 18:0 | 0.17 g |
| Fatty acids, total monounsaturated | 0.41 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.35 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.05 g |
| PUFA 18:2 | 0.03 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
Amino acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Tryptophan | 0.06 g |
| Threonine | 0.24 g |
| Isoleucine | 0.29 g |
| Leucine | 0.48 g |
| Lysine | 0.40 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.18 g |
| Valine | 0.32 g |
| Arginine | 0.31 g |
| Histidine | 0.15 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.28 g |
| Proline | 0.27 g |
| Serine | 0.29 g |
FAQ
What makes Manhattan clam chowder different from New England clam chowder?
Manhattan clam chowder has a tomato-based broth, while New England clam chowder is cream-based, giving them distinct flavors and textures.
Is Manhattan clam chowder healthy?
It can be a healthy option due to its low calorie and fat content, but canned versions may be high in sodium, so checking labels is recommended.
Can I use canned clam chowder in recipes?
Yes, it's often used as a base for stews, casseroles, or as a sauce for seafood dishes, adding flavor and texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.56 kcal/g · 22% calories from protein · 1.2 g fiber · 1.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.61 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.