Clam chowder is a thick, creamy soup made with clams, potatoes, onions, and other vegetables. It’s a popular dish in New England and other coastal regions. But is it safe to eat?
Quick answers
Generally, clam chowder is safe to eat if it’s prepared properly. However, there are some risks to be aware of:
- Contamination – Clams can be contaminated with bacteria, viruses, or toxins if not handled properly. This makes proper storage and cooking essential.
- Allergies – Clams and other shellfish are among the top food allergens. People with shellfish allergies need to avoid clam chowder.
- Spoilage – Chowder made with spoiled clams or improper storage can cause foodborne illness. Pay attention to spoilage signs like off smells.
- Additives – Preservatives like sulfites help extend shelf life but can trigger reactions in sensitive individuals.
Overall, clam chowder is considered safe for most people if it’s freshly made with high-quality ingredients. But those with allergies or sensitivities may need to exercise caution or avoid it.
Is store-bought or canned clam chowder safe?
Store-bought and canned clam chowders go through processing steps to eliminate risks:
- Reputable brands thoroughly inspect clams for freshness.
- Clams are cooked at high heat to kill pathogens during canning.
- Preservatives prevent spoilage and bacterial growth.
- Products are tested to ensure no contamination.
As long as you follow storage guidelines and check expiration dates, store-bought clam chowder is generally safe to eat. Opt for pasteurized products when available.
Tips for choosing safe canned or packaged clam chowder
- Avoid cans that are dented, cracked, bulging, or leaking.
- Make sure seals on jars are intact.
- Don’t use if expired or if packaging seems compromised.
- Refrigerate after opening and use within 3-4 days.
- Don’t eat straight from the can to avoid contamination.
What makes clam chowder unsafe to eat?
There are a few ways clam chowder can become unsafe and pose health risks:
Contaminated raw clams
Clams filter feed by siphoning in water, trapping bacteria and viruses. Contamination can cause foodborne illness. Saxitoxin, a potentially deadly toxin, can accumulate in some clams.
Improper handling and storage
Bacteria multiply rapidly in the “danger zone” between 40°F-140°F. Storing clam chowder improperly can allow dangerous bacterial growth leading to food poisoning.
Allergen cross-contamination
Preparing clam chowder around allergens like shellfish, dairy, or wheat can transfer traces through shared utensils, surfaces, or oil. This can trigger potentially fatal reactions.
Spoiled ingredients
Using clams, dairy, or vegetables past their prime can introduce harmful bacteria into the chowder. Signs of spoilage include foul odors, mushy texture, or mold.
Additive reactions
Preservatives like sulfites can cause headaches, breathing issues, or severe reactions in those with sensitivities. Always check labels for additives.
How to tell if clam chowder has gone bad
Watch for these signs that clam chowder has spoiled and is unsafe to eat:
Appearance
- Mold growth
- Separated liquid or curdling
- Discolored or mushy clams
- Unnatural or thickened texture
Smell
- Sour, rotten, or ammonia-like odor
- Very fishy smell
- Unusual pungency
Taste
- Bitterness
- Sourness
- Metallic or chemical flavor
Trust your senses. Any clam chowder exhibiting these red flags should be discarded.
What bacteria cause clam chowder poisoning?
Several types of dangerous bacteria can contaminate clam chowder:
Salmonella
Salmonella occurs due to undercooked ingredients or cross-contamination. Causes nausea, vomiting, diarrhea, fever, and cramps.
E. coli
Raw clams may contain E. coli. Symptoms include bloody diarrhea, vomiting, and hemolytic uremic syndrome which can lead to kidney failure.
Vibrio parahaemolyticus
Naturally occurring in coastal waters, Vibrio intensifies in summer months. Causes watery diarrhea and abdominal pain.
Listeria
From unpasteurized dairy or contaminated produce. Pregnant women are at high risk of miscarriage and stillbirth.
Staphylococcus aureus
Bacteria from people that contaminates food. Leads to violent vomiting and diarrhea.
Consuming clam chowder with any of these pathogens can cause severe gastrointestinal distress. Seek medical care for serious symptoms.
Can you get food poisoning from canned clam chowder?
It’s rare, but possible to get food poisoning from canned clam chowder. Potential causes include:
- Underprocessing – Pathogens survive if clams are not cooked thoroughly during canning.
- Recontamination – Bacteria introduced after canning through handling or storage mishap.
- Toxin formation – Toxins like botulinum can grow in low oxygen environments like cans.
- Can defects – Damage like tiny holes or pinpricks can admit pathogens after canning.
- Spoilage – Milk or oils going rancid can cause illness if eaten.
To minimize these risks, inspect cans carefully before use and never eat from damaged or potentially compromised cans. Refrigerate after opening.
Can spoiled clam chowder make you sick?
Yes, consuming spoiled clam chowder can make you sick. Signs of spoilage include:
- Sour smell or taste
- Slimy texture
- Discoloration of clams
- Mold spots
- Gas bubbles
- Bulging or leaking can
These indicate the growth of dangerous bacteria like staphylococcus, salmonella, and E. coli. Symptoms of illness include nausea, vomiting, diarrhea, abdominal cramping, and fever. Severity depends on amount consumed, overall health, and the particular pathogen. See a doctor if you become ill after eating spoiled clam chowder.
How long does clam chowder last in the fridge?
| Type | Refrigerator (40°F or below) |
|---|---|
| Freshly made clam chowder | 3-4 days |
| Store-bought refrigerated clam chowder | 3-5 days (check use-by date) |
| Clam chowder with shellfish | 2-3 days |
| Homemade clam chowder leftovers | 3-4 days |
For maximum safety and quality, use refrigerated clam chowder within 3-4 days. Discard if you see any signs of spoilage like odor, texture, or color changes. Don’t keep for more than 5 days even if refrigerated.
Tips for clam chowder refrigerator storage
- Store in airtight containers to prevent contamination.
- Cool quickly before refrigerating.
- Keep temperature at 40°F or below.
- Avoid overcrowding the fridge which reduces cooling.
- Place older containers in front to use first.
- If reheating, boil for 3-5 minutes.
Can you freeze clam chowder?
Yes, you can safely freeze clam chowder for longer term storage. Follow these steps:
- Cool clam chowder completely before freezing.
- Transfer to airtight containers leaving 1-inch headspace.
- Seal tightly and label with name and date.
- Freeze immediately at 0°F or below.
- Avoid repeated thaws and refreezes.
- Once thawed, use within 3-4 days.
- Reheat gently until 165°F before serving.
With proper freezing technique, clam chowder can last 4-6 months in the freezer before quality declines. Discard if you see any signs of frozen spoilage like off odors or thawed liquid.
Can you freeze canned clam chowder?
Yes, but there is no advantage to freezing properly canned clam chowder that is still within its expiration date. If freezing canned clam chowder, use within 2-3 months for best quality.
How to prevent foodborne illness from clam chowder
You can minimize the risk of food poisoning when making or eating clam chowder by taking these key precautions:
- Buy clams from reputable sellers – Ensure they came from unpolluted waters.
- Cook thoroughly – Simmer clam chowder until clams reach an internal temperature of 145°F for at least 15 seconds.
- Don’t cross-contaminate – Use separate cutting boards and utensils for clams and other ingredients.
- Chill promptly – Refrigerate within 2 hours, don’t let sit at room temperature.
- Practice good hygiene – Wash hands thoroughly before and after handling clams.
- Check for food allergy risks – Avoid ingredients like milk, wheat, shellfish if allergic.
Following safe food handling practices when storing, preparing, and consuming clam chowder can help protect you from harmful bacteria and toxins.
Who is at higher risk for illness from clam chowder?
Certain groups have a higher likelihood of getting sick from contaminated clam chowder:
- Infants and young children
- Older adults
- Pregnant women
- Those with weakened immune systems
- People taking antacids, proton pump inhibitors, or H2 blockers
- Those with chronic illnesses like diabetes, cancer, kidney disease
- Individuals with shellfish allergies
Their increased vulnerability is due to factors like underdeveloped or compromised immune function, difficulty fighting infection, decreased stomach acid production, and risks of severe allergic reactions. These groups should take extra care to only eat clam chowder from trusted sources.
Conclusion
Clam chowder can be safely enjoyed if care is taken during harvesting, handling, preparation, and storage. Make sure clams come from unpolluted waters, cook thoroughly, avoid cross-contamination, refrigerate promptly, and use within 3-4 days. Canned varieties are low risk if not compromised. Those with shellfish allergies need to avoid it entirely. Practicing good food safety measures can help minimize the chances of foodborne illness from clam chowder.
