New England clam chowder is one of the most recognised soups in American cuisine — a rich, creamy broth loaded with tender clam pieces, diced potato, and onion. It is distinguished from other chowder styles by its white, dairy-based broth rather than a tomato or clear base.
While clam chowder is not a traditional Australian dish, canned ready-to-serve versions are available in supermarkets and offer a convenient meal. The canned product is fully cooked and simply needs to be heated through.
A good chowder balances the briny sweetness of the clams against the richness of the cream and the starchy body of the potatoes. Canned versions vary in quality, but the best ones deliver genuine clam flavour and a satisfying thickness.
How it's made
Nutrition (per 100g)
1 can is about 521 g — roughly 410 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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