Soup, clam chowder, new england, canned, ready-to-serve
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
New England clam chowder is a rich, creamy soup brimming with tender clams, potatoes, and often salt pork or bacon in a velvety milk or cream base. Its signature texture is a hearty, chunky stew with a smooth, savory broth. Nutritionally, it's a moderate-calorie, protein-rich option, especially from the clams, though its cream and potato content contribute to its carbohydrate and fat profile.
Calorie split: 13% protein · 42% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People adore its comforting, savory depth—a perfect balance of briny seafood, earthy potatoes, and creamy richness. It's a cultural staple in New England, evoking coastal charm and hearty, warming meals.
⚠️ Watch-outs & how to enjoy it better
The canned version can be high in sodium, which may concern those monitoring salt intake. The cream base and potatoes can also cause blood-sugar spikes for some. To counteract, pair it with a side salad or steamed greens for fiber, and consider rinsing potatoes if making from scratch to reduce starch.
Key benefits
- Excellent source of lean protein from clams
- Provides dietary fiber from potatoes and clams
- Contains essential minerals like iron and selenium from shellfish
- A comforting, calorie-controlled option for a satisfying meal
- Quick, ready-to-serve convenience for a hot meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New England clam chowder has been served in Boston since the 18th century, and a famous 1939 bill was once proposed in the Maine legislature to ban tomatoes in chowder, highlighting the fierce regional rivalry over its proper ingredients.
Full nutrition (USDA data · scales with serving)
| Water | 83.8 g |
| Energy | 79.0 kcal |
| Energy | 331 kj |
| Protein | 2.6 g |
| Total lipid (fat) | 3.9 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 8.3 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.23 g |
| Sucrose | 0.23 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 7.4 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.48 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 65.0 mg |
| Potassium, K | 175 mg |
| Sodium, Na | 343 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 3.0 ug |
| Thiamin | 0.01 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.50 mg |
| Choline, total | 6.6 mg |
| Betaine | 34.9 mg |
| Vitamin A, RAE | 0.00 ug |
| Carotene, beta | 5.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 9.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 20.0 ug |
Fat & fatty acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.70 g |
| SFA 18:0 | 0.28 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.33 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 | 2.0 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's the difference between New England and Manhattan clam chowder?
New England chowder is creamy and white, based on milk or cream, while Manhattan chowder is tomato-based, giving it a red color and a more acidic, herb-forward flavor.
Is canned clam chowder healthy?
It can be a good source of protein and minerals, but it's often high in sodium. Choosing low-sodium versions and pairing it with fiber-rich vegetables can make it a healthier choice.
Can I freeze New England clam chowder?
Cream-based soups can separate and become grainy when frozen and thawed. For best texture, it's recommended to consume it fresh or refrigerated.
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 0.79 kcal/g · 13% calories from protein · 1.0 g fiber · 0.2 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: 1.96 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.