1 serving (5 oz) of New England Clam Chowder contains approximately 100 calories. Clam chowder is a classic New England dish that is enjoyed throughout the United States. In this article, we will explore the history, variations, nutrition facts, and more of this delicious soup.
Clam chowder is a rich and creamy soup made with clams, potatoes, onions, and sometimes bacon. It is a good source of protein, potassium, and vitamin A.
Whether you're looking for a warm and comforting meal on a cold day or a hearty starter for your next dinner party, clam chowder is a great choice.
Calorie Count
One serving of New England Clam Chowder, which is 5oz, contains approximately 100 calories.
Ingredients
The traditional ingredients for New England Clam Chowder include clams, potatoes, onions, bacon, heavy cream, and butter. However, there are variations of the dish that may include additional or different ingredients.
Preparation
To make New England Clam Chowder, start by cooking minced bacon in a pot until crispy. Then, add diced onions and cook until translucent. Next, add cubed potatoes and clam juice, and simmer until the potatoes are tender. Add the clams and heavy cream, and stir until heated through. Serve hot with crackers or crusty bread.
Serving Size
One serving of New England Clam Chowder is typically 5oz or ¾ cup. This serving size may vary depending on the recipe or brand.
Nutrition Facts
One serving of New England Clam Chowder contains approximately 100 calories, 6g of fat, 10g of carbohydrates, and 3g of protein. It is also a good source of potassium and vitamin A.
History
Clam chowder is believed to have originated in New England in the late 18th century. It was a popular dish among sailors because it was filling and easy to prepare on board ships. Today, it is a popular soup throughout the United States and is often associated with New England cuisine.
Variations
There are many variations of clam chowder, including Manhattan-style, New Jersey-style, and Rhode Island-style. Manhattan-style clam chowder is tomato-based, while New Jersey-style is made with cream and paprika. Rhode Island-style is clear and broth-based, with a thinner consistency. There are also variations that include additional ingredients, such as corn, carrots, or other seafood.
Pairings
Clam chowder pairs well with a variety of foods, including crackers, crusty bread, oyster crackers, or a side salad. It is also often served as a starter for seafood dinners or during the holiday season.
Storage
Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat the soup in a pot on the stove over medium heat until heated through.
Popular Brands
Some popular brands of New England Clam Chowder include Campbell's, Progresso, and Bar Harbor.
FAQs About New England Clam Chowder
1. Is New England Clam Chowder high in calories?
One serving of New England Clam Chowder contains 100 calories, which is relatively low compared to other cream-based soups. However, it's always important to watch portion sizes and monitor your overall calorie intake for optimal health.
2. Does New England Clam Chowder contain dairy?
Yes, traditional New England Clam Chowder recipes typically contain dairy in the form of heavy cream, making it a rich and creamy soup.
3. Is New England Clam Chowder gluten-free?
It depends on the recipe and specific ingredients used. Some chowders may contain wheat flour as a thickener, which would make it not gluten-free. However, there are gluten-free versions available that use alternative thickeners or flours.
4. How can I make New England Clam Chowder healthier?
You can make New England Clam Chowder healthier by using low-fat milk or coconut milk instead of heavy cream, and adding more vegetables like carrots, celery, and potatoes. You could also substitute cauliflower or squash for some or all of the potatoes to reduce carb and calorie count.
5. Can I freeze New England Clam Chowder?
Yes, you can freeze New England Clam Chowder, but it may alter the texture and taste slightly. We recommend portioning out the chowder before freezing and thawing it in the refrigerator overnight for best results.