New England clam chowder
A thick white soup with clams, potatoes and cream.
Well-cooked hot dish
Ingredients
- clams
- potatoes
- onion
- celery
- bacon
- milk
- cream
- flour
- salt
How it is prepared
Clams are cooked until their shells open; the soup simmers until the potatoes are soft.
Food safety with low immunity
- Clams and other shellfish must be cooked until the shells open and the flesh is fully cooked.
- Use only pasteurised milk, yoghurt, cream and cheese.
How to prepare it during treatment
Clams must be fully cooked; discard any that do not open.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.
Reheating
Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.
Symptoms it may suit
- Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
- Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.
Nutrition (per 100 g)
| Energy | 93 kcal |
|---|---|
| Protein | 3.1 g |
| Fat | 4.8 g |
| Carbohydrate | 9.2 g |
| Fibre | 1 g |
| Sodium | 247 mg |
Figures are for a comparable item in the USDA FoodData Central database: “Soup, New England clam chowder”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2707139
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)