The best way to stay warm when the leaves start to fall from the trees and the sun sets a little earlier is to eat soups, which is what I love most about the first chill in the air. Clam chowder is a favorite in New England and one of the best ways to stay warm while still feeling like it’s summer.
Clam chowder is thought to have been first introduced to New England by French or Nova Scotian settlers in the 1700s. The formerly “poor man’s” food was actually quite contentious in the 1930s. States all over New England bragged about having the best clam chowder recipe. Even a politician from Maine created a bill to make tomato-based clam chowder illegal. But why was the hearty clam and potato soup garnished with oyster crackers the subject of such debate?
The answer has to do with the base. The most popular chowders are Manhattan Red with tomatoes, Rhode Island Clear with clam juice, and New England White with cream. Due to their distinctive bases, all three clam chowders have very distinct flavors and nutritional profiles. Let’s start with clam chowder carbs.
It’s crucial to include carbohydrates in our diets because they are our primary source of energy and are what keep our bodies functioning. One of the basic food groups, carbohydrates are present in fruits, vegetables, grains, and dairy products. Despite the fact that they frequently receive a bad rap in trendy diets, they are crucial to a healthy diet.
The various bases used in clam chowder must be considered when calculating the carbs. Let’s examine and contrast the various carbohydrate amounts, starting with the highest amount per 1 cup.
The New England White has the highest amount of carbs. Because this kind of chowder frequently contains cream, each cup contains 21 grams of carbohydrates. Despite having the most carbohydrates, lactose, a naturally occurring carbohydrate found in dairy, accounts for the majority of that amount. The flour added to thicken the chowder is one of the additional ingredients that contributes to the total amount of carbohydrates.
The Manhattan Red comes in second place with 19 grams per cup. These carbohydrates are derived from the additional sugar in the tomato paste base. To preserve food and lessen the acidity of tomato paste, sugar is added.
Clam chowder carbs in Rhode Island clear is low. The Rhode Island Clear, which uses clear clam juice as its base, has the fewest carbohydrates per serving (10 grams).
Despite the bases, all three chowders’ potatoes and clams add to the total amount of carbohydrates. Although potatoes are naturally starchy and high in carbohydrates, we shouldn’t discount them because of their high micronutrient profile, which includes fiber, vitamin C, and potassium.
Due to the nature of their filter-feeding diet, clams are regarded as a low carb food even though they contain carbohydrates. Clams in a 3 oz serving size have about 4g of carbohydrates per serving.
Clam chowder carbs. It depends on your taste preferences, but if the amount of carbohydrates in each serving is your main concern, I recommend the Rhode Island Clear. The Rhode Island Clear is the best option because it has the fewest carbohydrates per cup. The only natural or added sugar is in the base, and the potatoes and clams provide the dish’s healthy carbohydrates.
Protein content for all three chowders is 7 grams per cup. Despite being small, clams are nutrient-dense sources of the protein we eat. Clams are low in fat, high in protein, and packed with vitamins and minerals like selenium, zinc, iron, magnesium, and B12; in fact, they have more protein per calorie than beef. Clams contain more B12 than any other food, with a serving providing 1,868% of the daily value. Our nerves and cells are kept healthy and anemia is prevented with vitamin B12.
It may not come as a surprise that the New England White Clam Chowder has the most fat, at a whopping 10 grams per cup. Low in fat at 3 grams each, the Manhattan Red and Rhode Island Clear 5 and 2. 5 grams, respectively. The New England White has more fat than other varieties due to its cream base. Before mixing, the cream is the fat layer that is skimmed off the top of milk; as a result, it contains a lot of unhealthy saturated fats. But in the clam chowder, fat actually plays a crucial role. Fat enhances flavor and gives chowder its distinctively creamy texture.
You could substitute half-and-half or light cream for the traditional heavy cream base if you wanted to reduce the amount of fat. Keep in mind that choosing a lower-fat cream usually means choosing one with more carbs, so if you are watching your carb intake, you might want to stick with the heavy cream option.
When visiting Massachusetts, Maine, or Rhode Island, clam chowder is a must-have dish. Iggy’s Doughboys and Chowder House is the go-to place for the best clam chowder in Rhode Island. Make sure to visit Gilbert’s Chowder House in Maine after stopping for a lobster roll to sample their renowned chowder. And a visit to Captain Parker’s Pub is a must on any Cape Cod vacation!
Nothing beats a homemade clam chowder, even though you can stop at these restaurants for a cup (or bowl!) of the best tasting clam chowder. Making your own chowder gives you the best control over the ingredients. You are free to change anything or add anything you want. Another benefit is being able to use fresh ingredients, which is great if you’re trying to enjoy a traditional New England dish while watching your intake of carbs, fat, or a particular ingredient. You can make sure you have the best main ingredient for your clam chowder by purchasing clams right off the pier.
Fortunately, the renowned recipe for Matthew DeLeo’s unrivaled clam chowder can be found below for you to try. Matthew DeLeo is a Bristol, Rhode Island native and has been making clam chowder for over 50 years.
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Since 2005, a community of over 200 million members has used MyFitnessPal to provide answers to questions like “How much weight can I lose in a month?” and “How many meals a day should you eat?” MyFitnessPal provides members with a wellness roadmap for everything from the best fat-burning workouts to healthy foods to eat, with exercise demos, workout routines, and more than 500 recipes available on the app.
Fortunately, the renowned recipe for Matthew DeLeo’s unrivaled clam chowder can be found below for you to try. Matthew DeLeo is a Bristol, Rhode Island native and has been making clam chowder for over 50 years.
Nothing beats a homemade clam chowder, even though you can stop at these restaurants for a cup (or bowl!) of the best tasting clam chowder. Making your own chowder gives you the best control over the ingredients. You are free to change anything or add anything you want. Another benefit is being able to use fresh ingredients, which is great if you’re trying to enjoy a traditional New England dish while watching your intake of carbs, fat, or a particular ingredient. You can make sure you have the best main ingredient for your clam chowder by purchasing clams right off the pier.
Despite the bases, all three chowders’ potatoes and clams add to the total amount of carbohydrates. Although potatoes are naturally starchy and high in carbohydrates, we shouldn’t discount them because of their high micronutrient profile, which includes fiber, vitamin C, and potassium.
The best way to stay warm when the leaves start to fall from the trees and the sun sets a little earlier is to eat soups, which is what I love most about the first chill in the air. Clam chowder is a favorite in New England and one of the best ways to stay warm while still feeling like it’s summer.
You could substitute half-and-half or light cream for the traditional heavy cream base if you wanted to reduce the amount of fat. Keep in mind that choosing a lower-fat cream usually means choosing one with more carbs, so if you are watching your carb intake, you might want to stick with the heavy cream option.
FAQ
How many carbs are in homemade clam chowder?
One cup of Frankly Fresh New England Clam Chowder With Real Clams has 200 calories, 6 grams of fat, 19 grams of net carbs, 20 grams of total carbs, and 15 grams of protein.
How many carbs are in a bread bowl with clam chowder?
One serving of Gourmet Soups Clam Chowder in a bread bowl has 640 calories, 18 grams of fat, 21 grams of protein, and 96 grams of total carbs.
Why does clam chowder have carbs?
Despite the bases, all three chowders’ potatoes and clams add to the total amount of carbohydrates. Although potatoes are naturally starchy and high in carbohydrates, we shouldn’t discount them because of their high micronutrient profile, which includes fiber, vitamin C, and potassium.
Is clam chowder good for a diet?
Clam chowder nutrition According to Walsh, it’s among the worst soups a person can consume. It’s high in fat, calories and sodium. Clam chowder contains 180 calories per cup. A cup of clam chowder contains 20 grams of carbohydrates, 8 grams of fat, and 6 grams of protein in terms of macronutrient breakdown.
