What is a good food cost percentage for clam chowder?

Clam chowder typically runs 26-34% food cost. Clam sourcing (fresh vs. canned) and cream content are the main cost levers.

Does using fresh clams instead of canned significantly raise cost?

Yes, often substantially. Fresh clams cost meaningfully more per ounce than canned, and a recipe should be costed against whichever form is actually used, not assumed interchangeable.

Why is the cream base a bigger cost factor than expected?

A properly rich New England-style chowder base uses more heavy cream and butter than many operators estimate from memory, and this dairy cost adds up meaningfully across a full batch.

Seafood / Soup

How to Price Clam Chowder: Food Cost Breakdown & Menu Price Guide

Last reviewed: July 28, 2026

Short answer

Clam Chowder typically runs a food cost of 26–34%, supporting a menu price of $7–$11 (bowl) depending on portion size and ingredient quality. A worked example below shows the exact math for one common version.

What Drives Clam Chowder Cost

Clams

35–50% of cost

The dominant cost, whether fresh, frozen, or canned

Cream base

20–30% of cost

Heavy cream and butter add real cost that's easy to underestimate

Potatoes and vegetables

10–15% of cost

Cheap bulk filler that adds volume

Bacon (if used)

10–15% of cost

A meaningful cost addition in New England-style recipes

Worked Example

Ingredient	Amount	Cost
Clams (chopped, canned or fresh)	3 oz	$1.40
Heavy cream and butter	—	$0.85
Potatoes, onion, celery	—	$0.40
Bacon	—	$0.35
Total ingredient cost		$3.00

Target Food Cost

30%

Suggested Menu Price

$10.00

Actual food cost: 30.0%

Common Pricing Mistakes

Not distinguishing fresh, frozen, and canned clam cost differences

Fresh clams cost significantly more than canned, and a recipe developed with one in mind but executed with another creates a real, often unnoticed cost gap.

Underestimating heavy cream and butter cost in the base

A proper New England-style cream base uses more dairy than most operators initially assume, and this is a genuine cost that compounds across a full pot of chowder.

Not costing bacon separately when it's a recipe component

Bacon used to build the chowder's flavor base carries real cost that should be counted as an ingredient, not treated as a negligible seasoning element.

Price Every Clam Chowder Dish on Your Menu

MenuPricer drafts the ingredient breakdown from the dish name and gives you 3 price tiers with the resulting margin. No spreadsheets, no data entry.

Price your first dish free →

Frequently Asked Questions

All Dish Pricing Guides

Cost breakdowns for pizza, burgers, sushi, and more.

Food Cost Calculator

Run your own ingredient numbers through the full formula.

Pricing by Restaurant Type

Margin targets and benchmarks for your specific concept.

Pricing by Country

UK, Canada, and Australia pricing guides — tax and currency included.